Eggplant & Kofta Bechamel with Tahini

Name: Eggplant & Kofta Bechamel with Tahini
Prep time: 5 s
Cook time: 40 s
Total time: 40 s
Yield: 7
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

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Ingredients

7 Servings

Eggplants, cut into slices

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

Pine seeds

0.5 cup

Fresh parsley, chopped

3 tbsp

Lemon

2 pieces

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Nutritional Information

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Carbohydrates

24.07 g

Energy

362.9 kcal

Fats

20.98 g

Protein

22.27 g

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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 al

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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 h

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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 bé

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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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