Skip to Main Content
Maggi
Maggi
  • Recipes
  • Maggi
  • MAGGI Egypt
  • Magazine
  • Marketplace
  • FAQs
  • Search
  • Register
  • Products
  • About Us
  • Our Kitchen Cupboard Journey
  • MAGGI Diaries
  • MAGGI Kids
  • Ramadan

×
Wondering what to cook today? Register now and receive exclusive newsletters with everyday recipes and tips and tricks to make your cooking life easier!
Sign up now
Eggplant Musakaa
Arab Main course

Eggplant Musakaa

(0)
60Min
Easy
Recipe Adimo

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:

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
Copy

Overlay Header

Our 5 best tips & tricks for customized portion sizes.

Export ingredients

Choose from the list of ingredients

Copy
.

Nutrition Value

Information per serving

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.

Recipe PDF

Write a review

Your reviews
Would you recommend this item?
Images
You have added 0 out of 6 allowed media item entities.
2 + 3 =
Please fill the captcha field

Discover more

  • Arab
  • Dinner
  • Lunch
  • Main course

More interesting Recipes

  • Penne Arrabbiata with Roasted Eggplants

    Penne Arrabbiata with Roasted Eggplants

    30 Min Easy
  • Lamb Kabsa

    Lamb Kabsa

    50 Min Easy
  • Kousa Bil-Laban

    Kousa Bil-Laban

    35 Min Easy
  • Patatas bravas

    Patatas bravas

    60 Min Intermediate

  • Facebook
  • Youtube
  • Instagram
  • Twitter
  • Contact Us
  • Terms and Conditions
  • Privacy Policy
  • EN
  • AR