To prepare the stuffing:Cut Eggplants in to 1 cm rings, dredge with salt and allow to sit for 30 minutes until the bitter juices are drawn.
Heat the Vegetable Oil in a frying pan, add the Eggplants and fry until golden. Remove and transfer on kitchen paper to remove excess grease.
Add Onions and Garlic to the same pan and sauté on low heat for 10 minutes, stirring constantly.
Add the 1 cube MAGGI Chicken Stock, Water and remaining ingredients to the pan and cook for another 20 minutes.
Return Eggplants to the pan, stir and allow to cool slightly.
To prepare the Kibbeh:Add Minced Meat, Cous Cous, Onions, Spices, Salt and 1 cube MAGGI Chicken Stock, and Water to a food processor and pulse until a firm and sticky dough is formed. About 3-4 minutes. If the dough is too tough, add a few tsp of cold water.
Divide dough into golf ball sized portions, working with one portion at a time, flatten the dough in the palm of your hand, spoon over about a tsp of the filling and close the edges forming the Kibbeh.
Heat oil in a frying pan and fry each Kibbeh to desired doneness.