Equipment
Ingredients
Roasted Eggplant
- 2 eggplant, cut into 2.5cm cubes
- 45 ml olive oil
- 5 g salt
Stew Base
- 1 onion, diced
- 4 garlic cloves, minced
- 15 ml olive oil
- 2 g dried mint
- 1 g ground cinnamon
- 400 g crushed canned tomatoes
- 240 g chickpeas, cooked/canned
- 120 ml water
Finish
- 15 ml pomegranate molasses
- 5 g sumac
- 10 g fresh parsley, chopped
Nutrition (per serving)
Method
Preheat your oven to 200°C (400°F). Toss the cubed eggplant with 45ml olive oil and salt on a large baking sheet, arranging them in a single layer.
Roast the eggplant for 25-30 minutes, turning halfway through, until golden brown and completely tender.
While eggplant roasts, heat 15ml olive oil in a Dutch oven over medium heat. Sauté the diced onion for 5-7 minutes until translucent and soft.
Add minced garlic, dried mint, and cinnamon. Stir constantly for 1 minute until fragrant.
Pour in the crushed tomatoes, water, and drained chickpeas. Bring to a simmer.
Gently fold in the roasted eggplant cubes. Cover and simmer on low heat for 15 minutes to meld flavors without breaking the eggplant.
Remove from heat. Stir in the pomegranate molasses. Taste and adjust salt if needed.
Transfer to a serving dish and garnish generously with sumac and fresh chopped parsley.
Chef's Notes
- Maghmour is traditionally served warm or at room temperature; the flavors are actually better the next day, making it an excellent meal-prep candidate.
- If your canned tomatoes are very acidic, add a pinch of sugar to balance the flavors before adding the pomegranate molasses.
- Roasting the eggplant instead of the traditional deep-frying makes this dish lighter and easier for weeknight cooking, but ensure you use enough oil so it doesn't dry out.
- Serve with warm pita bread or vermicelli rice to soak up the sauce.
Storage
Refrigerator: 4 days — Flavors improve significantly after resting overnight.
Freezer: 3 months — Texture of eggplant may become slightly softer upon thawing.
Reheating: Reheat gently on the stove or serve at room temperature.
