Eggplant Kofta with Bechamel

Salma Al-OtaibiChef

Ingredients

• Eggplant
  1 piece
• Meat, Kofta
  500 grams
• Tomatoes
  5 pieces
• Bell Pepper
  2 pieces
• Butter
  1 tablespoon
• Bechamel
  2 cups
• Chopped parsley for garnish
  0

Steps

1. 1

   Melt the butter in a tray over the heat, spread the kofta after adding spices and salt to it in the tray and let it cook.

   Required Tools:

   Tray

   5 min
2. 2

   Slice the eggplant and fry it, slice the tomatoes and the bell pepper thinly as well.

   Required Tools:

   Knife

   Cutting Board

   5 min
3. 3

   Place the tomato slices on the kofta, then the eggplant slices, and finally the bell pepper, let it simmer on low heat until cooked.

   10 min
4. 4

   Add the bechamel sauce on top to cover it and place it in the oven to brown slightly from the top, remove it and garnish with parsley, then serve.

   10 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Eggplantper 100g

Energy25 kcal

Protein1 g

Total Fat0.2 g

Carbohydrate5.9 g

Dietary Fiber3 g

Total Sugars3.2 g

Bell Pepperper 100g

Energy20 kcal

Protein1 g

Total Fat0.2 g

Carbohydrate4.7 g

Total Sugars2 g

Dietary Fiber1.5 g

Vitamin C143.7 mg

Capsaicin250 mg

Butterper 100g

Energy717 kcal

Protein0.85 g

Total Fat81 g

Carbohydrate0.1 g

Total Sugars0.1 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags