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Eggplant & Kofta Bechamel with Tahini

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What is the energy content breakdown?

Fat 51 20.9g / 51%

Carbohydrates 26 24g / 26%

Protein 23 22.2g / 23%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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Eggplant & Kofta Bechamel with Tahini

Name: Eggplant & Kofta Bechamel with Tahini
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

(0)

40 Min

Easy

Ingredients

7 Servings

2 Mediums

Eggplant, peeled and diced

1 tsp

Olive oil

1 Medium

Onions, finely chopped

1 tsp

Vegetable oil

400 g

Lean beef kofta

0.5 cup

Tahini

750 g

Skimmed milk

1 Sachet

MAGGI® Bechamel Mix

0.5 cup

Nuts, pine nuts, dried

3 tbsp

Parsley, fresh

2 pieces

Lemon wedges

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Nutrition Value

Carbohydrates

24.07 g

Energy

362.9 kcal

Fats

20.98 g

Protein

22.27 g

Information per serving

Step 1
0 Min

Preheat oven to 180°C and place rack on medium level.
Step 2
0 Min

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.
Step 3
0 Min

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.
Step 4
0 Min

Meanwhile sauté onions in vegetable oil until soft and golden. Set aside to cool slightly.
Step 5
0 Min

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.
Step 6
0 Min

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.
Step 7
0 Min

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

Step 1 of 7

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

Step 2 of 7

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.

Step 3 of 7

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.

Step 4 of 7

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

Step 5 of 7

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.

Step 6 of 7

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.

Step 7 of 7

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

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Eggplant & Kofta Bechamel with Tahini

Ingredients

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Instruction

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