Eggplant Musakaa
60Min
Easy
Ingredients
6
1 servings
ingredient_quantity
recipe ingredient
800
g
Eggplant, raw
7
g
Salt, table
40
g
Vegetable oil-butter spread, reduced calorie
300
g
Onions, raw
600
g
Lamb, ground, raw
30
g
Peppers, hot chili, red, raw
20
g
Garlic, raw
30
g
Tomato products, canned, paste, without salt added
8
g
Spices, cinnamon, ground
4
g
Salt, table
4
g
Spices, pepper, black
3
g
Spices, oregano, dried
300
g
Tomatoes, red, ripe, raw, year round average
22
g
MAGGI® Béchamel Mix
750
g
Milk, lowfat, fluid, 1% milkfat, with added vitamin A and vitamin D
150
g
Cheese, mozzarella, nonfat
.
Nutrition Value
Information per serving
Instruction
60 Minutes
-
Step 1
Grill eggplant cubes in a large non-stick pan from all sides and set them aside. -
Step 2
Warm olive oil in a medium saucepan and sauté onion for 3 minutes or until onion is tender. Add garlic and stir until fragrant then add the tomato and stir for 5 minutes or until tomato is tender. -
Step 3
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
Add chickpeas, cinnamon powder and dried mint and simmer for 10 minutes or until eggplant is completely cooked.
