Lebanese Mahgmour

Mon, 24 August 2026

A delicious traditional Lebanese dish , pronounced Magh-Moor. Served with my bread hummus and garlic aioli

Ingredients:

2 Aubergines

70ml Irish Rapeseed oil

1 onion finely chopped

4 garlic gloves finely chopped

1 tsp all spice

1 tsp ground cinnamon

1 tsp paprika

4 fresh tomatoes chopped

1 tin of chopped tomatoes

1 tsp sugar

Squeeze of ½ lemon

1 tin cooked chickpeas

50ml water or veg stock

Seasalt and pepper

Method

Heat a frying pan over a medium heat and chop the aubergine into 1cm dice. Add ½ the oil, season with salt and pepper. Fry until golden.

Heat a pot over medium heat. Fry the onion in the remaining rapeseed oil until softened, but not coloured, stirring regularly. This usually takes 8-10 minutes. Add the garlic, allspice, cinnamon, paprika and a little salt and pepper. Fry for 30 seconds, stirring constantly, then add the fresh tomatoes and cook for another 2 minutes. Add the sugar and 100 ml water. Mix well, bring to the boil and leave to simmer, covered, for 10-15 minutes.

Add the lemon juice, roasted aubergine and cooked chickpeas. Continue to cook, covered, until the aubergine is completely soft, another 10 minutes. Season and serve with warm flat breads & salad