Mnazzalet Bathenjan

1. Sprinkle eggplant pieces with salt, allow the bitter juices to render.Then, pat dry and deep fry in vegetable oil until they turn to a golden color (about 10 mins). Now, place them in an oven-proof dish.
2. In a medium pot, heat 30 g vegetable oil, add the meat cube and chopped onion. Sauté for 10 mins, add tomato paste, half the tomatoes, garlic, and spices and sauté for another 5 mins.
3. Add MAGGI® Chicken Bouillon cubes, water, dried limes and split peas. Simmer for 40 mins or until the split peas are ¾ cooked (al dente).
4. Pour the sauce over the eggplants in the oven-proof dish.
5. Arrange the green pepper and remaining tomato pieces on top and put the dish in a pre-heated oven at 180°C for 20-30 mins.
6. Remove from heat and serve with white rice.

Nutritional Info