Kibbeh with Eggplant Stuffing

1. To prepare the stuffing: Cut eggplants in to 1 cm rings, add salt and allow to sit for 30 minutes until the bitter juices are drawn.
2. Heat the vegetable oil in a frying pan, add the eggplants and fry until golden. Remove and transfer on kitchen paper to remove excess grease.
3. Add onions and garlic to the same pan and sauté on low heat for 10 minutes, stirring constantly.
4. Add the 1 cube MAGGI® Chicken Bouillon, water and remaining ingredients to the pan and cook for another 20 minutes.
5. Return eggplants to the pan, stir and allow to cool slightly.
6. To prepare the Kibbeh: Add minced meat, cous cous, onions, spices, salt and 1 cube MAGGI® Chicken Bouillon, and water to a food processor and pulse for 3-4 minutes, until a firm and sticky dough is formed. If the dough is too tough, add a few teaspoons of cold water.
7. Divide the dough into golf ball-sized portions. Working with one portion at a time, flatten the dough in the palm of your hand, spoon over about a teaspoon of the filling and close the edges forming the Kibbeh.
8. Heat oil in a frying pan and fry each Kibbeh to desired doneness.

Nutritional Info