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Eggplant and Kibbeh Stew

  • 7servings
  • 20minutes
  • 510calories

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Source: nestle-family.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB1, B3, B9, B12, D
MineralsFluorine, Manganese, Calcium

Ingredients Jump to Instructions ↓

  1. 2 cups oil for deep frying

  2. 15 pieces ready-made kibbeh

  3. 2 medium eggplants or 500 g, cut into large cubes

  4. 2 tablespoons vegetable oil, additional quantity

  5. 2 medium onions or 250 g, sliced

  6. 4 cloves garlic, sliced

  7. 1 1/2 cups canned chickpeas or 1 tablespoon dried mint

  8. 2 medium tomatoes or 300 g, peeled and diced

  9. 2 cubes MAGGI® Flavored Mutton Bouillon

  10. 4 cups water or 1000 ml

  11. 3 tablespoons tomato paste

  12. 1 teaspoon seven spices

Instructions Jump to Ingredients ↑

  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® Flavored Mutton Bouillon 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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