Ingredients
Equipment
Method
Instructions:
- Begin by peeling the eggplants in stripes to reduce bitterness. Cut into 1-inch cubes and sprinkle with salt. Let them sit for 30 minutes.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and sauté for another minute.
- Rinse the salted eggplant cubes and pat dry. In the same skillet, add more olive oil if needed and toss in the eggplant. Cook until golden brown and tender, about 10-12 minutes.
- In the same skillet, add the canned tomatoes, tomato paste, boiled chickpeas, sugar, water, black pepper, and salt. Stir and simmer for about 10 minutes.
- Preheat the oven to 180°C (350°F). In a baking dish, layer half of the sautéed eggplants, then half of the sauce. Add the remaining eggplants and top with the rest of the sauce. Cover with foil.
- Bake in the preheated oven for 30-35 minutes. Remove the foil in the last 10 minutes to brown the top. The Maghmour is ready when bubbly and fragrant.
Notes
- Maghmour tastes even better the next day, making it perfect for meal prep.
- Consider adding a pinch of red pepper flakes for some heat.
- This dish pairs well with fluffy rice or warm pita bread.