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Ingredients 16 items

  • 3 medium Eggplants
  • 1 cup Vegetable oil
  • 3 teaspoons Salt
  • 3 tablespoons Vegetable oil
  • 500 g lean beef
  • 1 medium Onion
  • 2 tablespoons Tomato paste
  • 4 medium Tomatoes
  • 6 cloves Garlic
  • 1 tablespoon ground turmeric
  • 1 teaspoon ground black pepper
  • 2 cubes MAGGI Chicken Stock
  • 4 cups Water
  • 2 whole pieces dried lime
  • 1 cup Yellow peas, dried
  • 2 small green bell peppers

How to prepare

  1. Sprinkle Eggplant pieces with Salt, allow the bitter juices to render, pat dry and deep fry in vegetable oil until they turn to a golden color (about 10 minutes) and lay on the bottom of a oven-proof dish.
  2. In a medium pot, heat 30g Vegetable Oil, then add the Meat cubes, chopped Onions, and fry for 10 minutes, add Tomato paste, half the Tomatoes, Garlic, and Spices and sauté for another 5 minutes.
  3. Add MAGGI Chicken stock, water and dried limes and split peas and simmer for another 40 minutes or until the split peas are ¾ cooked (aldante).
  4. Pour sauce over the eggplants in the oven-proof dish.
  5. Arrange the Green Pepper and remaining Tomato pieces on top and put the dish in a preheated oven at 180°C for 20-30 minutes.
  6. Remove and serve with white rice.

Nutritional informations

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