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عربي الطبق الرئيسي

Eggplant and Kibbeh Stew

0
20 Min
Easy

Ingredients

-
7 Servings
+

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

2 cups
Vegetable oil
15 pieces
Ready made kibbeh akras
2 Mediums
Eggplant, peeled and diced
2 tbsp
Vegetable oil
2 Mediums
Onions, finely chopped
4 Cloves
Garlic, finely chopped
1.5 cups
Chickpeas
1 tbsp
Dried mint
2 Mediums
Tomatoes, peeled and diced
2 cubes
MAGGI® Chicken Bouillon
4 cups
Water
45 g
Tomato Paste
1 tsp
Ground seven spices

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Nutrition Value

Fats
35.73 g
Protein
11.05 g
Carbohydrates
57.43 g
Energy
567.65 kcal
Information per serving
Lets Cook

Instruction

20 Minutes
Step 1
1 Min
Heat frying oil and deep fry Kibbeh akras then the eggplant. Remove and place on kitchen paper towel to absorb excess oil.
Step 2
1 Min
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
1 Min
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.
Eggplant and Kibbeh Stew

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.

Eggplant and Kibbeh Stew

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.

Eggplant and Kibbeh Stew

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.

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