We tried another version of maghmour, this time a family recipe from Hadia’s Lebanese cuisine: http://www.hadiaslebanesecuisine.com/content/my-moms-lebanese-moussaka-maghmour-velvety-vegetarian-eggplant-stew-chickpeas-garlic-onions Our US measurements: 2 large eggplant (which we cut into 8 vertical pieces) and about 9 medium vine-ripe tomatoes.
Our modifications: first, as a shortcut, we used a handheld blender to finely chop the onions and then the peeled tomatoes (separately). Second, after salting the eggplant slices, we patted them dry, lightly sprayed with oil, and oven-roasted them at 400 on a oil-sprayed baking sheet for 25 mins. Third, we increased the tomato paste from 1 tsp to 6 Tbsp (to add depth), and we also added about 1/3 cup fresh mint; of that, we cooked ¼ cup of the mint in the stew and then added the remainder, freshly torn, at serving. Fourth, we increased cooking time to 35-40 mins and added some Marash pepper flakes in addition to chili powder. Finally, we finished the stew with a drizzle of olive oil and served it over couscous, recipe here: http://piglettedc.tumblr.com/post/153094130591/simple-couscous-we-followed-this-recipe-from-the (Jan. 2017)
Note 1: Following the instructions, we soaked dried chick peas overnight and then removed the skin from each pea by hand. However, this resulted in a combo of whole and split peas in the stew mixture, which left some of the peas not quite tender. The next time we may use canned chick peas, which we then try to peel. Another option Is to use dried split chick peas or dried split yellow peas instead.
Note 2: As a shortcut, you could use canned crushed tomatoes in lieu of the fresh tomatoes. I suggest starting with a 56 oz can but having additional 14-28 oz cans on hand. Also add additional tomato paste as needed.
Cooking Adventures 