This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
here
800g
Eggplant, raw
7g
Salt, table
40g
Vegetable oil-butter spread, reduced calorie
300g
Onions, raw
600g
Lamb, ground, raw
30g
Peppers, hot chili, red, raw
20g
Garlic, raw
30g
Tomato products, canned, paste, without salt added
8g
Spices, cinnamon, ground
4g
Salt, table
4g
Spices, pepper, black
3g
Spices, oregano, dried
300g
Tomatoes, red, ripe, raw, year round average
22g
MAGGI® Béchamel Mix
750g
Milk, lowfat, fluid, 1% milkfat, with added vitamin A and vitamin D
Add MAGGI Vegetable Stock cubes, tomato paste, water, and the prepared eggplant. Bring to boil then simmer over low heat for 15 minutes or until eggplant is almost cooked.
Step 4
1 Min
Add chickpeas, cinnamon powder and dried mint and simmer for 10 minutes or until eggplant is completely cooked.
Step 1
of
4
Grill eggplant cubes in a large non-stick pan from all sides and set them aside.
Add MAGGI Vegetable Stock cubes, tomato paste, water, and the prepared eggplant. Bring to boil then simmer over low heat for 15 minutes or until eggplant is almost cooked.
Step 4
of
4
Add chickpeas, cinnamon powder and dried mint and simmer for 10 minutes or until eggplant is completely cooked.