Ingredients
Recipe servings:
10
Servings
ingredient_quantity
recipe ingredient
Eggplant, peeled and diced
3
large
salt
2
tsp
Pita bread
5
pieces
Onions, finely chopped
1
Medium
Vegetable Oil
1
tbsp
Chickpeas
2
cups
Maggi® Chicken Bouillon
2
cubes
Yoghurt
3
cups
Tahini
0.5
cup
Fresh parsley, chopped
2
tbsp
Utensils and appliances
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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 in oil. Set aside and allow to cool slightly.
Recipe steps
1 min
Step 2
Start Timer
Bake bread pieces in oven until crispy and golden. Then set aside.
Recipe steps
1 min
Step 3
Start Timer
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 absorbed.
Recipe steps
1 min
Step 4
Start Timer
Meanwhile, prepare sauce by combining yogurt, tahini, lemon juice and parsley, and mix until smooth.
Recipe steps
1 min
Step 5
Start Timer
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 before serving.
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