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عالمي الطبق الرئيسي

Eggplant & Kofta Bechamel with Tahini

0
40 Min
Easy

Ingredients

-
7 Servings
+

This dish has been optimized for 7 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

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
1 Sachet
MAGGI® Bechamel Mix
3 tbsp
Parsley, fresh
2 pieces
Lemon wedges

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Instruction

40 Minutes
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.
Eggplant & Kofta Bechamel with Tahini

Step 1 of 7

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

Eggplant & Kofta Bechamel with Tahini

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.

Eggplant & Kofta Bechamel with Tahini

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.

Eggplant & Kofta Bechamel with Tahini

Step 4 of 7

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

Eggplant & Kofta Bechamel with Tahini

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.

Eggplant & Kofta Bechamel with Tahini

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.

Eggplant & Kofta Bechamel with Tahini

Step 7 of 7

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

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