Maghmour

By AnnieMro

Lebanese vegetarian

Ingredients

• 2 lbs eggplant
• 1 large onion, chopped
• 2 lbs ripe tomatoes, peeled and seeded
• 10 garlic cloves
• 2 tbsp lemon juice
• 1 1/2 tbsp salt
• 2 cups olive oil
• 1/2 tsp dried mint
• dash of pepper

Preparation

Step 1

Pare and cut the eggplant into medium pieces. Fry the eggplants in oil, then chop the onions coarsely and add in. Add garlic then add tomatoes, seasoning, mint and lemon juice. Cook over medium heat. When the eggplants start boiling, reduce heat and cook for 20 mins until tender. Serve when cool.