Mnazzalet Bathenjan

Mnazzalet Bathenjan, one of the more popular Lebanese dishes, made easier to prepare at home. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.

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Lebanese
6 persons
Economical
01:00 Hr

Ingredients

3 medium eggplants or 1 kg, peeled and cut into rings
½ cup vegetable oil or 125 ml, for deep frying
3 teaspoons salt
3 tablespoons vegetable oil
500 g lean beef, cut into cubes
1 medium onion or 250 g, chopped
2 tablespoons tomato paste
4 medium tomatoes or 500 g, cut into large pieces
6 cloves garlic, crushed
1 tablespoon ground turmeric
1 teaspoon ground black pepper
2 cubes MAGGI® Chicken Bouillon or 20 g
4 cups hot water or 1 litre
2 whole pieces dried lime
1 cup yellow peas, dried or 200 g
2 small green bell peppers or 150 g, cut into large pieces

Products Used

Chicken Bouillon

How to Prepare

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.
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.
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).
Pour the sauce over the eggplants in the oven-proof dish.
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.
Remove from heat and serve with white rice.