Eggplant Kofta with Bechamel

Salma Al-OtaibiChef

Ingredjenti

• Bajdunġal
  1 piece
• Meat, Kofta
  500 grams
• Tomatoes
  5 pieces
• Peprina
  2 pieces
• Butir
  1 tablespoon
• Bechamel
  2 cups
• Chopped parsley for garnish
  0

Passi

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.

   Għodda meħtieġa:

   Tazza

   recipe.minutes
2. 2

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

   Għodda meħtieġa:

   Sikkina

   Bord ta'qata'

   recipe.minutes
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.

   recipe.minutes
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.

   recipe.minutes

Fatti tan-Nutrizzjoni

Fatti Nutrizzjonali tal-Ingredjenti (għal kull 100g)

Bajdunġalgħal kull 100g

Enerġija25 kcal

Proteini1 g

Xaħam Totali0.2 g

Karboidrati5.9 g

Fibri Dietetiċi3 g

Zokkor Totali3.2 g

Peprinagħal kull 100g

Enerġija20 kcal

Proteini1 g

Xaħam Totali0.2 g

Karboidrati4.7 g

Zokkor Totali2 g

Fibri Dietetiċi1.5 g

Vitamina C143.7 mg

Capsaicin250 mg

Butirgħal kull 100g

Enerġija717 kcal

Proteini0.85 g

Xaħam Totali81 g

Karboidrati0.1 g

Zokkor Totali0.1 g

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

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