Carb Smart Beef and Eggplant Bake
with DIY Béchamel- Sulphites
- Milk
- Wheat
- Soy
- Tree nuts
- Wheat
- Milk
- Mustard
- Peanuts
- Sesame
- May contain traces of allergens
- Fish
- Egg
- Crustaceans
- Gluten
- Sulphites
This cozy comfort food is light on carbs. Roasted eggplant adds silky texture and hearty Mediterranean flavour to this dish. Ingredients: Eggplant • Ground beef • Russet potato • Yellow onion • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef flavor (flavoring, water, salt, dried beef stock, beef stock, yeast extract, xanthan gum, glutamic acid, tricalcium phosphate), beef fat, salt, yeast extract, xanthan gum) • Shawarma spice blend (paprika powder, spices, garlic powder, onion powder, black pepper, salt, herbs, canola oil, citric acid, oleoresin paprika, silicon dioxide) (sulphites) • Parsley.
Ingredients
250 g
Ground Beef
½ unit(s)
Yellow Onion
½ unit(s)
Eggplant
1 unit(s)
Russet Potato
7 g
Shawarma Spice Blend
(Contains: Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, May contain traces of allergens, Sulphites)
2 tbsp
Tomato Sauce Base
(Contains: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat, May contain traces of allergens)
56 mL
Cream
(Contains: Milk)
2 unit(s)
Cream Cheese
(Contains: Milk)
10 g
Cream Sauce Spice Blend
(Contains: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, May contain traces of allergens, Wheat)
7 g
Parsley
1 unit(s)
Beef Broth Concentrate
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Pepper*
¼ tsp
Salt*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Peel, then cut half the eggplant into 1-inch pieces (use all for 4 servings).
- Add eggplant to a foil-lined baking sheet. Drizzle 1 1/2 tbsp (3 tbsp) oil over top, then season with salt and pepper. (TIP: We love using olive oil in this recipe!) Toss to coat.
- Broil in the middle of the oven for 10-12 min, tossing halfway through, until tender and golden.
- Remove any brown spots from potato, then peel and cut into 1/4-inch rounds.
- To a medium pot, add potatoes, 1 tsp salt and enough water to cover (by approx. 1 inch). (Use same for 4 servings). Cover and bring to a boil.
- Once boiling, reduce heat to medium-high. Simmer uncovered for 7-10 min, until fork-tender.
- Drain and set aside.
- Meanwhile, peel, then cut half the onion into 1/4-inch pieces (use whole onion for 4 servings).
- Roughly chop parsley.
- Heat a medium oven-proof pan over medium-high (use a large oven-proof pan for 4 servings).
- When hot, add 1 tbsp (2 tbsp) butter, then onions. Cook 2-4 min, stirring until tender. Sprinkle Cream Sauce Spice Blend over top. Stir to coat.
- Add 1/2 cup (3/4 cup) water, cream cheese and cream. Bring to a gentle boil.
- Cook 2-3 min, whisking often, until smooth and thickened.
- Remove from heat, then transfer to a bowl. Season with salt and pepper.
- Carefully rinse and wipe the same pan (from step 4) clean.
- Reheat over medium-high.
- When hot, add beef to the dry pan. Cook 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Carefully drain and discard excess fat. Add tomato sauce base and Shawarma Spice Blend. Cook, stirring often, until fragrant, 30 sec.
- Add 1/2 cup (3/4 cup) water, broth concentrate, broiled eggplant and half the parsley. Stir to combine. Remove from heat, then season with salt and pepper.
- Arrange potatoes over beef mixture in a single layer. Pour béchamel over potatoes, then spread in an even layer.
- Broil in the middle of the oven for 4-7 min, until top is golden and edges are bubbling.
- When beef and eggplant bake is done, carefully remove from the oven and let rest, at least 5 min. (NOTE: The pan's handle will be very hot.)
- Divide beef and eggplant bake between bowls. Sprinkle remaining parsley over top.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the dish, comparing it favorably to moussaka; some found it delicious and comforting.
- Ease of prep: Several noted it was time-consuming with multiple steps and pans, though some found it easier than expected.
- Suggestions: Consider adding a pinch of nutmeg to the béchamel; some recommend broiling shredded cheese on top for extra flavor.
- Texture: Some found the dish too watery; try reducing liquid or cooking eggplant longer for a firmer consistency.
- Portions: A few mentioned wanting more potato or eggplant; consider increasing these ingredients if you prefer larger servings.
