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
Step 11 Min
Step 21 Min
Step 31 Min
Step 41 Min
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.