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Maghmour (Lebanese Eggplant)
3'
Not included in this recipe
Treenut
Fish
Crustaceans
Ingredients
Servings
-
6 Portions
+
eggplants, washed and cut into 2cm cubes
2 Large eggplants, washed and cut into 2cm cubes
Olive oil
1 tablespoon Olive oil
Onion, chopped
1 Medium Onion, chopped
Vegetable oil
1 tablespoon Vegetable oil
fresh garlic, roughly chopped
4 Cloves fresh garlic, roughly chopped
tomatoes, peeled and chopped
2 Mediums tomatoes, peeled and chopped
Tomato Paste
2 tablespoons Tomato Paste
MAGGI® Vegetable Bouillon
2 cubes MAGGI® Vegetable Bouillon
Water
1/2 cup Water
cooked chickpeas, drained
1 can cooked chickpeas, drained
Fresh mint
2 tablespoons Fresh mint
Maghmour (Lebanese Eggplant)
Nutri value
| Carbohydrates | 20.06 g |
| Energy | 142.07 kcal |
| Fat | 5.62 g |
| Protein | 4.97 g |
| Fiber | 6.43 g |
| Sodium | 125.57 g |
| Sugar | 7.39 g |
Instructions
3 Steps
35'
Total
15'Preparation
20'Cooking
0'Waiting
Step by step
1 of 3
1'
Step 1
Coat eggplants with olive oil and roast in a preheated oven at 190°C for 10-15 minutes until golden. Remove and set aside.
Check
2 of 3
1'
Step 2
In a deep pan sauté onion in vegetable oil until golden. Add garlic, tomatoes, tomato paste and 1/2 cup of water and MAGGI® Vegetable Stock cubes and cook over medium heat for another 5 minutes.
Check
3 of 3
1'
Step 3
Add chickpeas, roasted eggplant and mint to the pan. Cover and simmer on low heat for another 10 minutes before serving.
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Maghmour (Lebanese Eggplant)
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