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Arab Main course

Eggplant Musakaa

(0)
60Min
Easy

Ingredients

-
6 1 servings
+

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

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

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Instruction

60 Minutes
Step 1
1 Min
Grill eggplant cubes in a large non-stick pan from all sides and set them aside.
Step 2
1 Min
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
1 Min
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.
Eggplant Musakaa

Step 1 of 4

Grill eggplant cubes in a large non-stick pan from all sides and set them aside.

Eggplant Musakaa

Step 2 of 4

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.

Eggplant Musakaa

Step 3 of 4

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.

Eggplant Musakaa

Step 4 of 4

Add chickpeas, cinnamon powder and dried mint and simmer for 10 minutes or until eggplant is completely cooked.

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