Arab Main course

Eggplant Musakaa

Name: Eggplant Musakaa
Prep time: PM0.00T
Cook time: PM60.00T
Total time: PM60.00T
Cuisine: Arab
Ingredients: 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

(0)

60Min

Easy

Ingredients

6 1 servings

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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Nutrition Value

Information per serving

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 sautÃ© 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.

Step 1 of 4

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

Step 2 of 4

Warm olive oil in a medium saucepan and sautÃ© 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 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.