Carb Smart Beef and Eggplant Bake
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Carb Smart Beef and Eggplant Bake

Carb Smart Beef and Eggplant Bake

with DIY Béchamel

This cozy comfort food is light on carbs. Roasted eggplant adds silky texture and hearty Mediterranean flavour to this dish.

Tags:
Carb Smart
Allergens:
Sulphites
•Milk
•Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

1 unit(s)

Yellow Onion

1 unit(s)

Eggplant

1 unit(s)

Russet Potato

1 tbsp

Shawarma Spice Blend

(Contains Sulphites May contain Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

2 tbsp

Tomato Sauce Base

(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)

56 mL

Cream

(Contains Milk)

1 unit(s)

Cream Cheese

(Contains Milk)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

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*

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Nutrition Values

Calories770 kcal
Fat51 g
Saturated Fat23 g
Carbohydrate49 g
Sugar13 g
Dietary Fiber11 g
Protein33 g
Cholesterol145 mg
Sodium1130 mg
Trans Fat1.5 g
Potassium1650 mg
Calcium125 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet
•Aluminum Foil
•Measuring Spoons
•Colander
•Medium Pot
•Measuring Cups
•Bowl
•Medium Oven-Proof Pan
•Whisk

Instructions

Prep and roast eggplant
1
  • 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, tossing halfway through, until tender and golden brown, 10-12 min.
Prep and cook potatoes
2
  • Peel, then cut potato 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 until fork-tender, 7-10 min.
  • Drain and set aside.
Finish prep
3
  • Meanwhile, peel, then cut half the onion into 1/4-inch pieces (use whole onion for 4 servings).
  • Roughly chop parsley.
Make béchamel
4
  • 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, stirring often, until tender, 2-4 min. Sprinkle Cream Sauce Spice Blend over top, then stir to combine.
  • Add 1/2 cup (3/4 cup) water, cream cheese and cream. Bring to a gentle boil.
  • Cook, whisking often, until smooth and thickened, 2-3 min.
  • Remove from heat, then transfer to a bowl. Season with salt and pepper, to taste.
Cook beef
5
  • Carefully rinse and wipe the same pan (from step 4) clean.
  • Reheat over medium-high.
  • When hot, add beef to the dry pan. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
  • 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, to taste.
Finish and serve
6
  • 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 until top is golden-brown and edges are bubbling, 4-7 min.
  • When beef and eggplant bake is done, carefully remove from the oven and let rest, at least 5 min. (NOTE: The pan's handles will be very hot.)
  • Divide beef and eggplant bake between bowls. Sprinkle parsley over top.