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.

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.

Tags:
Carb Smart
Allergens:
Sulphites
Milk
Wheat

The quantities provided above are averages only.

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

½ unit(s)

Yellow Onion

½ unit(s)

Eggplant

1 unit(s)

Russet Potato

7 g

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)

2 unit(s)

Cream Cheese

(Contains Milk)

10 g

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

Calories710 kcal
Fat48 g
Saturated Fat21 g
Carbohydrate40 g
Sugar9 g
Dietary Fiber7 g
Protein32 g
Cholesterol140 mg
Sodium1110 mg
Trans Fat1 g
Potassium1350 mg
Calcium100 mg
Iron4.5 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

Cooking Steps

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 for 10-12 min, tossing halfway through, until tender and golden.
Prep and cook potatoes
2
  • 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.
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 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.
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 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.
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 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.