|Photo: Eggplant and Kibbeh Stew Recipe|
Serves: 7 persons
Preparation time : 20 minutes
Cooking time : 20 minutes
2 cups oil for deep frying
15 pieces ready-made kibbeh
2 medium eggplants or 500 g, cut into large cubes
2 tablespoons vegetable oil, additional quantity
2 medium onions or 250 g, sliced
4 cloves garlic, sliced
1½ cups canned chickpeas or 240 g
1 tablespoon dried mint
2 medium tomatoes or 300 g, peeled and diced
2 cubes MAGGI® Chicken Bouillon
4 cups water or 1000 ml
3 tablespoons tomato paste
1 teaspoon seven spices
Heat frying oil and deep fry kibbeh akras then the eggplant. Remove and place on kitchen paper to absorb excess oil.
Heat the additional oil in a large saucepan, cook onion and garlic for 3 minutes or until tender. Add chickpeas, dried mint and tomato. Stir for 5 minutes or until tomato is half way cooked.
Add MAGGI® Chicken Bouillon cubes, water and tomato paste. Stir occasionally to boil. Simmer over low heat for 15 minutes. Add the fried Kibbeh and eggplant and season with the spices. Stir gently and serve.
Energy : 508.00 Kcal
Protein : 17.00 g
Carbohydrate : 32.00 g
Fats : 36.00 g
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