INGREDIENTS

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

  • Energy 174 (Kcal)
  • Protein 5.6 (g)
  • Carbohydrate 27 (g)
  • Total Fat 6.2 (g)
HOW TO PREPARE

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.
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Eggplant Moussaka with

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