I consider myself a global citizen, especially from a food standpoint. Having lived in and traveled to many countries, food has always been an integral part.
I grew up in the Middle East, in Kuwait, where I had friends from many different nationalities. And I grew up eating Kuwaiti, Egyptian, Lebanese and many other types of food. To my surprise always, the vegetarian dishes in these cuisines are incredibly delicious.
One such Lebanese curry is the Maghmour. With my initial research, I found this dish to be quite familiar. I racked my brains to remember where I had tried this and realized that I had tried this at a cute little Middle Eastern restaurant on the campus of Purdue University, where I did my undergrad. For an undergrad away from home for the first time, eating such familiar food (other than Indian food) was comforting. So, I am attempting to replicate the recipe with my own take on it.
This is a stew like curry that has Eggplants and Chickpeas that is simmered in an incredibly simple and flavorful sauce. Although it is a one-pot meal, it requires a little pre-work to prepare the eggplant. But the end result it absolutely worth it. Barring the pre-work with the Eggplant (which takes about 25 minutes), the dish comes together in 30-35 minutes. The stew like curry can be served with pita bread, couscous or rice.
For Eggplant lovers like me and my hubby, who want to try something outside of the many Indian style Eggplant recipes, this curry is a great change. It makes for a warm meal like a hug.
|Prep time||40 minutes|
|Cook time||30 minutes|
- Eggplant – 1 large, cut into 1″ cubes
- Onion – 1 large, diced
- Tomato – 2 large, diced
Spices, Flavors and Herbs
- Garlic – 3 cloves, finely chopped
- Mint – 2 tbsp, finely chopped
- Red Chili Powder – 2 tsp
- Cinnamon Powder – 1/2 tsp
- Nutmeg – 1/4 tsp
- Salt to taste
- Tomato Paste – 1/4 cup
- Chickpeas – 1 can, drained and washed
- Olive Oil – 3-4 tbsp
- Cooking Oil – 2-3 tbsp
- Pre-heat oven to 375F
- Wash 1 large eggplant and cut it into 1″ cubes. Place on a baking tray, drizzle with olive oil and bake for 30 minutes. Broil for the last 10 minutes. Keep an eye on the eggplant as you want a slight char, not burnt eggplant
- In the meanwhile, add oil to a pot and heat it
- Once the oil is hot, add the onions and cook for 5-10 minutes until they are slightly browned and beginning to caramelize
- Add garlic and saute for 1 minute, followed by chopped mint and saute for 1 minute
- Add tomatoes and cook them until they are mushy. Then, add tomato paste and mix with the onion-tomato mixture. Add a splash of water to de-glaze the pot
- Add all the spices and mix. Add a splash of water to de-glaze the pot. Cook for 1-2 minutes
- Add the chickpeas and eggplant. Add water, stir and simmer for 15-20 minutes on medium-high heat, stirring occasionally
- Top the eggplant with mint or parsley with onion slices and serve (Optional – You can top it with a dollop of yoghurt)
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