Eggplant & Kofta Bechamel with Tahini

Name: Eggplant & Kofta Bechamel with Tahini
Prep time: 5 min
Cook time: 40 min
Total time: 40 min
Yield: 7 Servings
Cuisine: Global
Ingredients: 2 Mediums Eggplant peeled and diced; 1 teaspoon Olive oil; 1 Medium Onions finely chopped; 1 teaspoon Vegetable oil; 400 grams Lean beef kofta; 1/2 cup Tahini; 750 grams Milk fluid nonfat calcium fortified (fat free or skim); 1 Sachet MAGGI® Bechamel Mix; 1/2 cup pine seeds toasted; 3 tablespoons Parsley fresh; 2 pieces Lemon wedges

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Easy

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40 Min

Eggplant & Kofta Bechamel with Tahini is an easy, delicious recipe to try in the comforts of your home. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.

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Ingredients

Recipe servings:

7 Servings

Eggplant, peeled and diced

2 Mediums

Olive oil

1 tsp

Onions, finely chopped

1 Medium

Vegetable oil

1 tsp

Lean minced beef

400 g

Tahini

0.5 cup

Skimmed milk

750 g

MAGGI® Bechamel Mix

1 Sachet

Nuts, pine nuts, dried

0.5 cup

Fresh parsley, chopped

3 tbsp

Lemon juice

2 pieces

Utensils and appliances

Nutritional Information

Carbohydrates

24.07 g

Energy

362.9 kcal

Fats

20.98 g

Protein

22.27 g

Recipe steps

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Preheat oven to 180°C and place rack on medium level.

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Cut eggplant lengthwise into 3/4cm thick pieces with skin on to 12 sheets, rub with olive oil and bake on an oven pan until soft and slightly brown. Remove and allow to cool enough to handle.

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Divide and shape kofta meat into 12 small patties, about 5mm thick. Bake in oven until cooked, but not brown. Remove and allow to cool slightly.

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Meanwhile sauté onions in vegetable oil until soft and golden. Set aside to cool slightly.

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Prepare sauce by combining MAGGI® Béchamel Mix and skimmed milk in a deep saucepan. Stir over medium heat until thick. Stir in tahini and remove from heat. Pour half of the sauce in an ovenproof baking dish.

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Place an eggplant sheet on a flat work surface. Place 1 kofta patty and a tablespoon of cooked onion, then roll into a wrap. Place the rolled eggplant over the béchamel in the dish. Repeat for the remaining eggplant and filling. Pour remaining sauce over top and bake in a preheated oven for 15-20 mins until the sauce is bubbling and slightly golden.

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Remove and garnish with toasted pine seeds and parsley and serve with lemon wedges.

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Eggplant & Kofta Bechamel with Tahini

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Eggplant & Kofta Bechamel with Tahini

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