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Eggplant and Kibbeh Stew
3'
Not included in this recipe
Treenut
Peanuts
Fish
Crustaceans
Ingredients
Servings
-
7 Portions
+
Ready made kibbeh akras
15 pieces Ready made kibbeh akras
Eggplant, peeled and diced
2 Mediums Eggplant, peeled and diced
Vegetable oil
2 tablespoons Vegetable oil
Onions, finely chopped
2 Mediums Onions, finely chopped
Garlic, finely chopped
4 Cloves Garlic, finely chopped
Chickpeas
1 1/2 cup Chickpeas
Dried mint
1 tablespoon Dried mint
Tomatoes, peeled and diced
2 Mediums Tomatoes, peeled and diced
MAGGI® Chicken Bouillon
2 cubes MAGGI® Chicken Bouillon
Water
4 cups Water
Tomato Paste
45 grams Tomato Paste
Ground seven spices
1 teaspoon Ground seven spices
Eggplant and Kibbeh Stew
Nutri value
| Carbohydrates | 60.14 g |
| Energy | 306.95 kcal |
| Fat | 4.56 g |
| Protein | 11.54 g |
| Fiber | 15.55 g |
| Sodium | 697.6 g |
| Sugar | 7.72 g |
Instructions
3 Steps
20'
Total
0'Preparation
20'Cooking
0'Waiting
Step by step
1 of 3
1'
Step 1
Heat frying oil and deep fry Kibbeh akras then the eggplant. Remove and place on kitchen paper towel to absorb excess oil.
Check
2 of 3
1'
Step 2
Heat the additional oil in a large saucepan, cook onion and garlic for 3 minutes or until tender. Add chickpeas, dried mint and tomato. Stir for 5 minutes or until tomato is half way cooked.
Check
3 of 3
1'
Step 3
Add MAGGI® Chicken Bouillon cubes, water and tomato paste. Stir occasionally until boiled. Simmer over low heat for 15 minutes. Add the fried Kibbeh and eggplant and season with the spices. Stir gently and serve.
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Eggplant and Kibbeh Stew
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