Eggplant And Kibbeh Stew Recipe | MAGGI® Arabia

Eggplant and Kibbeh Stew

This Eggplant and Kibbeh Stew recipe is purely and utterly delectable! A must-try in every household. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.


  • 2 cups or 500ml vegetable oil for deep frying
  • 15 pieces ready made kibbeh akras/pieces
  • 2 medium or 500 g eggplant, cut into large cubes
  • Additional 2 tablespoons cooking oil
  • 2 medium or 250 g onion, sliced
  • 4 cloves of garlic, sliced
  • 1 ½ cups or 240 g chickpeas, canned
  • 1 tablespoon dried mint
  • 2 medium or 300g tomato, peeled and diced
  • 2 cubes MAGGI® Chicken Bouillon
  • 4 cups or 1000 ml water
  • 3 tablespoons tomato paste
  • 1 teaspoon ground seven spices

How to Prepare

  1. Heat frying oil and deep fry Kibbeh akras then the eggplant. Remove and place on kitchen paper towel to absorb excess oil.
  2. 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.
  3. Add MAGGI® Chicken Bouillon cubes, water and tomato paste. Stir occasionally until boiled. Simmer over low heat for 15 minutes. Add the fried Kibbeh and eggplant and season with the spices. Stir gently and serve.

Nutritional Info

Energy: 508.00 Kcal
Protein: 17.00 g
Carbohydrates: 32.00 g
Fats: 36.00 g

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