Maghmour (Lebanese Eggplant)

Name: Maghmour (Lebanese Eggplant)
Prep time: 15 s
Cook time: 20 s
Total time: 35 s
Yield: 6
Cuisine: Lebanese
Ingredients: 2 Large eggplants washed and cut into 2cm cubes; 1 tablespoon Olive oil; 1 Medium Onion chopped; 1 tablespoon Vegetable oil; 4 Cloves fresh garlic roughly chopped; 2 Mediums tomatoes peeled and chopped; 2 tablespoons Tomato Paste; 2 cubes MAGGI® Vegetable Bouillon; 1/2 cup Water; 1 can cooked chickpeas drained; 2 tablespoons Fresh mint

(1)

Easy

•

35 Min

Ingredients

6 servings

Eggplants, cut into slices

2 large

Olive oil

1 tbsp

Onions, finely chopped

1 Medium

Vegetable oil

1 tbsp

Garlic, finely chopped

4 Cloves

Tomato, diced

2 Mediums

Tomato Paste

2 tbsp

MAGGI® Vegetable Bouillon

2 cubes

Hot Water

0.5 cup

Chickpeas

1 can

Fresh mint

2 tbsp

Utensils and appliances

Nutritional Information

Nutrition Table Footer

Carbohydrates

20.06 g

Energy

142.07 kcal

Fats

5.63 g

Protein

4.98 g

Nutrition Table Footer

Recipe steps

3 min

1 min

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Recipe steps

3 min

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Coat eggplants with olive oil and roast in a preheated oven at 190°C for 10-15 minutes until golden. Remove and set aside.

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3 min

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In a deep pan sauté onion in vegetable oil until golden. Add garlic, tomatoes, tomato paste and 1/2 cup of water and MAGGI® Vegetable Stock cubes and cook over me

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Recipe steps

3 min

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Add chickpeas, roasted eggplant and mint to the pan. Cover and simmer on low heat for another 10 minutes before serving.

With pictures

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Anonymous (not verified)

Sheila

Excellent

10/26/2020 03:56 CET

Maghmour (Lebanese Eggplant)

Nutritional facts per serving

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Sheila

Maghmour (Lebanese Eggplant)

Nutritional facts per serving

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Ingredients

Utensils and appliances

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Nutritional Information

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Write a review

Read Reviews

Read Reviews

Sheila