choose your personal experience


Eggplant & Kofta Bechamel with Tahini Recipe

Eggplant & Kofta Bechamel with Tahini

Family Gathering

Total Time : Serves 7

HOW TO PREPARE Eggplant & Kofta Bechamel with Tahini Recipe

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

Nutritional Information For Eggplant & Kofta Bechamel with Tahini Recipe

Per Portion of 300g

Energy : 450.00 Kcal
Protein : 21.00 g
Carbohydrate : 31.00 g
Fats : 28.00 g

Your Grocery List

  • 2 pieces eggplant
  • 1 teaspoon olive oil
  • 1 piece onion
  • 1 teaspoon vegetable oil
  • 400 g lean beef
  • ½ cup tahini
  • 750 ml skimmed milk
  • ½ cup pine nut
  • 10 g fresh parsley
  • 10 g lemon
  • 1 sachet MAGGI® Béchamel Mix


  1. Menu

    Click on the menu icon to open and browse the site menu. You can click on it from any page.

  2. View

    You can change how you view the site by clicking on the List icon as shown. You are now in the Grid view.