Ingredients
10
Servings
ingredient_quantity
recipe ingredient
Eggplant
3
large
salt
2
tsp
Bread, pita, whole-wheat
5
pieces
Onions, finely chopped
1
Medium
Vegetable Oil
1
tbsp
Chickpeas
2
cups
Maggi® Chicken Bouillon
2
cubes
Labneh
3
cups
Tahini
0.5
cup
Parsley, fresh
2
tbsp
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Nutritional Information
Carbohydrates
48.96 g
Energy
371.49 kcal
Fats
13.7 g
Protein
17.68 g
1 min
Recipe steps
1 min
Step 1
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Prepare eggplant by peeling and cutting into wedges. Sprinkle salt and allow bitter juices to drain out. Wash off salt and pat dry before baking in oven or frying
Recipe steps
1 min
Step 2
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Bake bread pieces in oven until crispy and golden. Then set aside.
Recipe steps
1 min
Step 3
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In a medium pan, sauté onions in vegetable oil until soft. Add chickpeas, MAGGI® Chicken Bouillon, and water and cook over medium heat for 5 mins until water is a
Recipe steps
1 min
Step 4
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Meanwhile, prepare sauce by combining yogurt, tahini, lemon juice and parsley, and mix until smooth.
Recipe steps
1 min
Step 5
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To assemble, place a layer of bread on a serving dish, arrange eggplant over the top and spoon chickpea mix over the eggplants. Top with prepared yogurt sauce bef
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