Maghmour (Lebanese Eggplant)
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Maghmour (Lebanese Eggplant)
3 min
Easy
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33 5.6g / 33%
54 20g / 54%
13 4.9g / 13%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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Maghmour (Lebanese Eggplant)

(0)
35 Min
Easy

Ingredients

6 servings

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:

ingredient_quantity
recipe ingredient
2  large
eggplants, washed and cut into 2cm cubes
1  tbsp
Olive oil
1  Medium
Onion, chopped
1  tbsp
Vegetable oil
4  Cloves
fresh garlic, roughly chopped
2  Mediums
tomatoes, peeled and chopped
2  tbsp
Tomato Paste
2  cubes
MAGGI® Vegetable Bouillon
0.5  cup
Water
1  can
cooked chickpeas, drained
2  tbsp
Fresh mint
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Nutrition Value

Carbohydrates
20.06 g
Energy
142.07 kcal
Fats
5.63 g
Protein
4.98 g
Information per serving

Instruction

35 Minutes

  • Step1

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

  • Step2

    1 Min
    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 medium heat for another 5 minutes.

  • Step3

    1 Min
    Add chickpeas, roasted eggplant and mint to the pan. Cover and simmer on low heat for another 10 minutes before serving.
Maghmour (Lebanese Eggplant)

Step1 of 3

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

Maghmour (Lebanese Eggplant)

Step2 of 3

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 medium heat for another 5 minutes.

Maghmour (Lebanese Eggplant)

Step3 of 3

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

Recipe PDF

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