Eggplant and Kibbeh Stew

Name: Eggplant and Kibbeh Stew
Prep time: 20 min
Cook time: 20 min
Total time: 40 Minutes
Yield: 7 servings

With

20 minutes

20minutes

7 people

Cheap

Ingredients 13 items

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

How to prepare

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.

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Are there any special components in eggplants?

Eggplants contain an antioxidant called chologenic acid which is known to help lower LDL cholesterol and protect against cancer.