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:
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.
Step2
1 Min
Add minced garlic and cook until fragrant. Add the eggplant, tomatoes and pour in water and Lume Bring the stew to a boil.
Step3
1 Min
Cover the pot and keep simmering for approximately 20 minutes.
Step4
1 Min
Garnish the Eggplant Salona with freshly chopped coriander. Serve this dish with delicious basmati rice.
Step1
of
4
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.
Step2
of
4
Add minced garlic and cook until fragrant. Add the eggplant, tomatoes and pour in water and Lume Bring the stew to a boil.
Step3
of
4
Cover the pot and keep simmering for approximately 20 minutes.
Step4
of
4
Garnish the Eggplant Salona with freshly chopped coriander. Serve this dish with delicious basmati rice.