Arab Main course

Eggplant Musakaa

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

(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
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 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
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.

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.

Step 4 of 4

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

Recipe PDF

With pictures