- 2 medium eggplants or 750 g, cut into large cubes
- 2 tablespoons olive oil
- 1 medium onion or 125 g, sliced
- 5 cloves sliced garlic
- 2 medium tomatoes or 300 g, peeled and sliced
- 2 cubes MAGGI Vegetable Stock
- 2 tablespoons tomato paste
- 3 cups or 750 ml water
- 1 tin or 240 g canned chickpeas drained
- 1 pinch ground cinnamon
- 1 teaspoon dried mint
Eggplant Moussaka
INGREDIENTS
Eggplant Moussaka with
Eggplant Moussaka with 
- 2 medium eggplants or 750 g, cut into large cubes
- 2 tablespoons olive oil
- 1 medium onion or 125 g, sliced
- 5 cloves sliced garlic
- 2 medium tomatoes or 300 g, peeled and sliced
- 2 cubes MAGGI Vegetable Stock
- 2 tablespoons tomato paste
- 3 cups or 750 ml water
- 1 tin or 240 g canned chickpeas drained
- 1 pinch ground cinnamon
- 1 teaspoon dried mint
NUTRITIONAL INFORMATION
Eggplant Moussaka with
Eggplant Moussaka with
- Energy 174 (Kcal)
- Protein 5.6 (g)
- Carbohydrate 27 (g)
- Total Fat 6.2 (g)
HOW TO PREPARE
Eggplant Moussaka with
Eggplant Moussaka with
1
Grill eggplant cubes in a large non-stick pan from all sides and set them aside.
2
Warm olive oil in a medium saucepan and sauté onion for 3 minutes or until onion is tender. Add garlic and stir until fragrant then add the tomato and stir for 5 minutes or until tomato is tender.
3
Add MAGGI Vegetable Stock cubes, tomato paste, water, and the prepared eggplant. Bring to boil then simmer over a low heat for 15 minutes or until eggplant is almost cooked.
4
Add chickpeas, cinnamon powder and dried mint and simmer for 10 minutes or until eggplant is completely cooked.
REVIEWS
Eggplant Moussaka with
