Sunday, November 21, 2010

Eggplant Musakaa - How to Make Eggplant Musakaa

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Eggplant Musakaa Recipe. Enjoy tasty Middle Eastern side dishes and learn how to make Eggplant Musakaa. 


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. 

More Eggplant Recipes

Lemon Cilantro Eggplant Dip
Stuffed Baby Zucchini and Eggplant with Beef Shanks Recipe
Middle Eastern eggplant salad recipe

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