Our first attempt at Maghmour (smoky eggplant and chickpea version of moussaka) was so delicious, I had share the recipe in a post!
Instead of my usual glass of wine I went with a Grapefruit La Croix, which was super refreshing. Next time, I’ll pair a Chenin Blanc with this, because of it’s awesome acidity and inherently sweet flavor. This should go well with the spicy element of this dish. FYI…richer and sweeter style Chenin Blancs paired with meals with heat will blow your mind.
2 Large Eggplant (about 2 pounds)
¾ Cup Dry Chickpeas (or 2 Cups canned)
½ Cup Extra Virgin Olive Oil
1 Large Onion, diced
5 Cloves Garlic, minced
Pinch of Kosher Salt
Two Cups Tomato (Peeled fresh in summer, otherwise canned)
1 Tablespoon Tomato Paste
1 Teaspoon Smoked Spanish Paprika
1 Teaspoon Ground Cayenne Pepper
1 Tablespoon Dried Mint
1 – 2 Cups Water
1.) Pre heat oven to 400°F. Cut eggplants into cubes about two inches square. Coat with half of the olive oil and roast in the oven until tender and browned (about 20-30 minutes).
2.) In another heavy bottomed large pot heat remaining olive oil. Add onions and a pinch of salt and saute until translucent, about 15 minutes. Add the garlic and cook until garlic is tender and fragrant.
3.) Add tomato, tomato paste, paprika, eggplant, drained chickpeas, and mint. Bring to a simmer and cook until flavors meld, about 20 minutes. Add additional water as necessary to maintain a moist, stew-like consistency.
This batch hit the spot for sure, however next time we’ll add a little more cayenne.