Eggplant and Kibbeh Stew
This dish has been optimized for 7 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
Step 11 Min
Step 21 Min
Step 31 Min
Step 1 of 3
Heat frying oil and deep fry Kibbeh akras then the eggplant. Remove and place on kitchen paper towel to absorb excess oil.
Step 2 of 3
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.
Step 3 of 3
Add MAGGI® Chicken Bouillon cubes, water and tomato paste. Stir occasionally until boiled. Simmer over low heat for 15 minutes. Add the fried Kibbeh and eggplant and season with the spices. Stir gently and serve.