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Eggplant and Kibbeh Stew Recipe

Eggplant and Kibbeh Stew

Red Meat

Total Time : Serves 7

HOW TO PREPARE Eggplant and Kibbeh Stew Recipe

Heat frying oil and deep fry kibbeh akras then the eggplant. Remove and place on kitchen paper to absorb excess oil.

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.

Add MAGGI Chicken Stock cubes, water and tomato paste. Stir occasionally to boil. Simmer over low heat for 15 minutes. Add the fried Kibbeh and eggplant and season with the spices. Stir gently and serve.

Nutritional Information For Eggplant and Kibbeh Stew Recipe

Per Portion of 300g

Energy : 508.00 Kcal
Protein : 17.00 g
Carbohydrate : 32.00 g
Fats : 36.00 g

Your Grocery List

  • 2 cups oil for deep frying
  • 15 pieces ready-made kibbeh
  • 2 medium eggplants or 500 g, cut into large cubes
  • 2 tablespoons vegetable oil, additional quantity
  • 2 medium onions or 250 g, sliced
  • 4 cloves garlic, sliced
  • 1½ cups canned chickpeas or 240 g
  • 1 tablespoon dried mint
  • 2 medium tomatoes or 300 g, peeled and diced
  • 2 cubes MAGGI® Chicken Stock Bouillon Cube
  • 4 cups water or 1000 ml
  • 3 tablespoons tomato paste
  • 1 teaspoon seven spices


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