Egg Kufta Bechamel With Tahini

1. Preheat oven to 1800C and place rack on medium level.
2. Cut eggplant lengthwise into 3/4cm thick pieces with skin into 2 slices, rub with olive oil and bake on an oven pan until soft and slightly brown. Remove and allow to cool enough to handle.
3. Divide and shape kofta meat into 12 small patties, about 5 mm thick. Bake in oven until cooked, but not brown. Remove and allow to cool slightly.
4. Meanwhile sauté onions in vegetable oil until soft and golden. Set aside to cool slightly.
5. 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.
6. Place an eggplant sheet on a flat work surface. Place 1 kofta patty and a tbsp. 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 the preheated oven till done.
7. Remove and garnish with toasted pine seeds and parsley and serve with lemon wedges.

Nutritional Info