Maghmour

Ingredients:

- 3 large eggplants, peeled and cut into cubes
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 can (14 ounces) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- Salt and black pepper to taste
- 1 cup water
- Fresh parsley, chopped, for garnish

Instructions:

Prepare the Eggplants:

1. Peel the eggplants and cut them into cubes.
2. Sprinkle the eggplant cubes with salt and let them sit for about 15 minutes. This helps reduce bitterness. Rinse and pat them dry.

Sauté the Vegetables:

1. In a large pot or deep skillet, heat olive oil over medium heat.
2. Add chopped onions and sauté until translucent.
3. Add minced garlic and continue to sauté until fragrant.
4. Add the eggplant cubes and cook until they start to brown.

Make the Tomato Base:

1. Stir in crushed tomatoes and tomato paste.
2. Add ground cumin, ground coriander, sweet paprika, salt, and black pepper. Mix well.
3. Pour in water, reduce heat to low, cover, and let it simmer for about 30-40 minutes or until the eggplants are tender.

Adjust Seasoning and Serve:

1. Taste and adjust the seasoning as needed.
2. Garnish the Maghmour with chopped fresh parsley.

Serving Suggestions:

- Maghmour is traditionally served with Lebanese flatbread or rice.
- You can also enjoy it with a dollop of yogurt on the side.

مغمور