...
Eggplant Salona
4'
Not included in this recipe
Treenut
Fish
Egg
Crustaceans
Ingredients
Servings
-
6 Portions
+
MAGGI® Khaleeji Cooking Paste
3 tablespoons MAGGI® Khaleeji Cooking Paste
water
4 cups water
Vegetable oil
2 tablespoons Vegetable oil
Onion
1 large Onion
Garlic, crushed
2 Cloves Garlic, crushed
Eggplant, peeled and diced
2 Large Eggplant, peeled and diced
Tomatoes, diced
1 Medium Tomatoes, diced
Dried lime
3 pieces Dried lime
Coriander leaves, chopped
1 cup Coriander leaves, chopped
Eggplant Salona
Nutri value
| Carbohydrates | 15.39 g |
| Energy | 93.42 kcal |
| Fat | 3.12 g |
| Protein | 4.19 g |
| Fiber | 4.77 g |
| Sodium | 64.67 g |
| Sugar | 5.54 g |
Instructions
4 Steps
30'
Total
10'Preparation
20'Cooking
0'Waiting
Step by step
1 of 4
1'
Step 1
In a large pot over medium heat, warm vegetable oil. Add diced onions and sauté until softened. Stir in Maggi® Khaleej Paste and cook for an additional 2 minutes.
Check
2 of 4
1'
Step 2
Add minced garlic and cook until fragrant. Add the eggplant, tomatoes and pour in water and Lume Bring the stew to a boil.
Check
3 of 4
1'
Step 3
Cover the pot and keep simmering for approximately 20 minutes.
Check
4 of 4
1'
Step 4
Garnish the Eggplant Salona with freshly chopped coriander. Serve this dish with delicious basmati rice.
Check
Have you tried this recipe?
Mark it as done to save it in your Cookbook and see where you are in the challenges!
Eggplant Salona
How was this recipe?
Share your thoughts!