Eggplant Salona

Name: Eggplant Salona
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: Arab
Ingredients: 3 tablespoons MAGGI® Khaleeji Cooking Paste; 4 cups water; 2 tablespoons Vegetable oil; 1 large Onion; 2 Cloves Garlic crushed; 2 Large Eggplant peeled and diced; 1 Medium Tomatoes diced; 3 pieces Dried lime; 1 cup Coriander leaves chopped

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Easy

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30 Min

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Ingredients

Recipe servings:

MAGGI® Khaleeji Cooking Paste

3 tbsp

water

4 cups

Vegetable oil

2 tbsp

Onions, finely chopped

1 large

Garlic, finely chopped

2 Cloves

Eggplant, peeled and diced

2 large

Tomatoes, diced

1 Medium

Dried lime

3 pieces

Coriander leaves, chopped

1 cup

Utensils and appliances

Nutritional Information

Carbohydrates

15.39 g

Energy

93.42 kcal

Fats

3.12 g

Protein

4.19 g

Recipe steps

4 min

1 min

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4 min

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In a large pot over medium heat, warm vegetable oil. Add diced onions and sauté until softened. Stir in Maggi® Khaleej Paste and cook for an additional 2 minutes.

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Recipe steps

4 min

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Add minced garlic and cook until fragrant. Add the eggplant, tomatoes and pour in water and Lume Bring the stew to a boil.

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4 min

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Cover the pot and keep simmering for approximately 20 minutes.

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4 min

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Garnish the Eggplant Salona with freshly chopped coriander. Serve this dish with delicious basmati rice.

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Eggplant Salona

Nutritional facts per serving

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Eggplant Salona

Nutritional facts per serving

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