Saturday, November 27, 2010
The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Eggplant Musakaa Recipe. Enjoy the Middle Eastern (Arabic/Lebanese) Cuisine and learn how to make Eggplant Musakaa.
Preparation time : 25 minutes
Cooking time : 35 minutes
Serves: 5 persons
2 medium eggplants or 750 g, cut into large cubes
2 tablespoons olive oil
1 medium onion or 125 g, sliced
5 cloves garlic, sliced
2 medium tomatoes or 300 g, peeled and sliced
2 cubes MAGGI® Vegetable Bouillon
2 tablespoons tomato paste
3 cups water or 750 ml
1 tin canned chickpeas or 240 g, drained
Pinch of ground cinnamon
1 teaspoon dried mint
Grill eggplant cubes in a large non-stick pan from all sides and set them aside.
Warm olive oil in a medium saucepan and sauté onion for 3 minutes or until onion is tender. Add garlic and stir until fragrant then add the tomato and stir for 5 minutes or until tomato is tender.
Add MAGGI® Vegetable Bouillon cubes, tomato paste, water, and the prepared eggplant. Bring to boil then simmer over a low heat for 15 minutes or until eggplant is almost cooked.
Add chickpeas, cinnamon powder and dried mint and simmer for 10 minutes or until eggplant is completely cooked.
Cooking tips : After adding the eggplant, don’t over stir while cooking.
Fats : 6.20 g
Protein : 5.60 g
Carbohydrate : 27.00 g
Energy : 174.00 Kcal
Eggplant, pistachio & tomato salad - Baba Ghanoush Eggplant Dip - Roasted Eggplant Spread - Middle Eastern Eggplant Salad
Save and share Eggplant Musakaa Recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.