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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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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 BouillonHow 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.
Nutritional Info
Energy: 505.00 kcal
Protein: 27.00 g
Carbohydrate: 36.00 g
Fats: 28.00 g
Protein: 27.00 g
Carbohydrate: 36.00 g
Fats: 28.00 g
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