Eggplant & Kofta Bechamel with Tahini

Preheat oven to 180-c and place rack on medium level

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

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

Meanwhile sauté Onions in vegetable oil until soft and golden, set aside to cool slightly

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

Place an eggplant sheet on a flat work surface, place 1 Kofta patty and a tablespoon of cooked onion and 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 minutes until sauce is bobbling and slightly golden

Remove and garnish with toasted pine seeds and Parsley and serve with lemon wedges