Healthy Lebanese Moussaka (Maghmour)
Healthy Lebanese Moussaka (Maghmour)
This Lebanese moussaka is a wonderful twist on the traditional Greek version — lighter and absolutely bursting with nutritional benefits. The humble eggplant is the unsung hero here, offering compounds that support blood sugar regulation and impressive amounts of fibre for gut health. Cinnamon isn’t just a warming spice; it’s actually a powerful blood sugar stabiliser that helps prevent those post-meal energy crashes. The combination of roasting and gentle simmering preserves the nutritional integrity of each ingredient while creating depths of flavour that belie the dish’s simplicity. This is comfort food that genuinely comforts your body’s systems, not just your taste buds. It’s perfect for those evenings when you crave something substantial but nourishing.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 2 large eggplants, peeled & cubed
- Salt, to season
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tsp ground cinnamon
- ½ tsp ground cumin
- Salt & pepper, to taste
- 3 medium tomatoes, grated or finely chopped
- 1 tin chickpeas, drained & rinsed
- Fresh parsley, to garnish
- Plain yoghurt & pita, to serve (optional)
Method
- Preheat oven to 220°C.
- Toss eggplant cubes with olive oil and salt. Spread on a baking sheet lined with parchment paper. Roast for 25–30 mins until golden brown.
- Heat olive oil in a pan over medium heat. Sauté onions until softened.
- Add garlic, cinnamon, cumin, salt and pepper; cook for another minute.
- Stir in the grated tomatoes and simmer for about 10 mins.
- Add chickpeas and roasted eggplant to the pan; stir gently to combine.
- Cover and simmer for another 10 mins until flavours meld.
- Garnish with fresh parsley. Serve warm or at room temperature with pita bread and a dollop of plain yoghurt (optional).
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