Layered Eggplant with Meat and Béchamel

Wael Al-MansouriChef

Ingredients

• 1 kilogram eggplant
  1 kilogram
• 500 grams minced meat
  500 grams
• 2 onions, diced
  2 pieces
• 0.5 kilogram liquid milk
  0.5 kilogram
• 30 grams flour
  30 grams
• 30 grams butter
  30 grams
• Salt
  0
• Black Pepper
  0
• Chili
  0
• 2 chicken broth cubes, Maggi
  2 cubes
• Parsley
  0

Steps

1. 1

   Fry the eggplant in hot oil.

   Required Tools:

   Frying Pan

   5 min
2. 2

   Sauté the onions in olive oil, then add the meat, salt, parsley, pepper, and Maggi cube until browned.

   Required Tools:

   Frying Pan

   10 min
3. 3

   To prepare the béchamel, sauté the flour in butter until it turns golden, then add the milk while stirring until combined.

   10 min
4. 4

   Layer the eggplant in the baking dish, then add the meat in layers.

   Required Tools:

   Baking Sheet

   5 min
5. 5

   Then cover it with béchamel and place it in the oven for half an hour.

   Required Tools:

   Oven

   30 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Saltper 100g

Ash100 g

Black Pepperper 100g

Energy250 kcal

Protein10 g

Total Fat4 g

Carbohydrate64 g

Dietary Fiber25 g

Chiliper 100g

Energy318 kcal

Protein12 g

Total Fat13 g

Carbohydrate55 g

Dietary Fiber9 g

Parsleyper 100g

Energy36 kcal

Protein3 g

Total Fat0.4 g

Carbohydrate6 g

Dietary Fiber3.3 g

Total Sugars0.9 g

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

Dietary Features & Tags