- 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 sliced onions or 250 g
- 4 cloves sliced garlic
- 1.5 cups canned chickpeas or 240 g
- 1 tablespoon dried mint
- 2 medium tomatoes or 300 g, peeled and diced
- 2 cubes MAGGI Chicken Stock
- 4 cups or 1000 ml water
- 3 tablespoons tomato paste
- 1 teaspoon seven spices
Eggplant and Kibbeh Stew
INGREDIENTS
Eggplant and Kibbeh Stew with
Eggplant and Kibbeh Stew with 
- 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 sliced onions or 250 g
- 4 cloves sliced garlic
- 1.5 cups canned chickpeas or 240 g
- 1 tablespoon dried mint
- 2 medium tomatoes or 300 g, peeled and diced
- 2 cubes MAGGI Chicken Stock
- 4 cups or 1000 ml water
- 3 tablespoons tomato paste
- 1 teaspoon seven spices
NUTRITIONAL INFORMATION
Eggplant and Kibbeh Stew with
Eggplant and Kibbeh Stew with
- Energy 508 (Kcal)
- Protein 17 (g)
- Carbohydrate 32 (g)
- Total Fat 36 (g)
HOW TO PREPARE
Eggplant and Kibbeh Stew with
Eggplant and Kibbeh Stew with
1
Heat frying oil and deep fry kibbeh akras then the eggplant. Remove and place on kitchen paper to absorb excess oil.
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.
3
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.
REVIEWS
Eggplant and Kibbeh Stew with
