Description
Eggplant Maghmour is a traditional Lebanese dish made with eggplant and a rich tomato sauce.
Ingredients
Scale
- 2 large eggplants
- 2 cups of diced tomatoes
- 1 large onion, chopped
- 4 cloves of garlic, minced
- 1/4 cup of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of ground cinnamon
- Salt and pepper to taste
- 1/4 cup of fresh parsley, chopped
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the eggplants into rounds and sprinkle with salt. Let them sit for 30 minutes.
- Rinse the eggplants and pat dry.
- In a pan, heat olive oil and sauté the onions and garlic until soft.
- Add diced tomatoes, cumin, cinnamon, salt, and pepper. Cook for 10 minutes.
- In a baking dish, layer eggplants and tomato mixture.
- Top with fresh parsley.
- Bake for 30-40 minutes until eggplants are tender.
- Let cool before serving.
Notes
- Serve warm or at room temperature.
- Garnish with additional parsley if desired.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Eggplant Maghmour, Lebanese Moussaka