Eggplant And Kibbeh Stew Recipe

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Photo: Eggplant and Kibbeh Stew Recipe

The kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Eggplant and Kibbeh Stew Recipe. Enjoy the Arabic Cuisine and  learn how to make Eggplant and Kibbeh Stew.  

Serves: 7 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     20 minutes
Cooking time :     20 minutes


2 cups oil for deep frying

15 pieces ready-made kibbeh

2 medium eggplants or 500 g, cut into large cubes

2 tablespoons vegetable oil, additional quantity

2 medium onions or 250 g, sliced

4 cloves garlic, sliced

1½ cups canned chickpeas or 240 g

1 tablespoon dried mint

2 medium tomatoes or 300 g, peeled and diced

2 cubes MAGGI® Chicken Bouillon

4 cups water or 1000 ml

3 tablespoons tomato paste

1 teaspoon seven spices


Heat frying oil and deep fry kibbeh akras then the eggplant. Remove and place on kitchen paper to absorb excess oil.

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.

Add MAGGI® Chicken Bouillon cubes, water and tomato paste. Stir occasionally to boil. Simmer over low heat for 15 minutes. Add the fried Kibbeh and eggplant and season with the spices. Stir gently and serve.

Nutritional Information

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

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