|Kofta with bakteri and béchame|
1/2 kilo kofta balls, mixed with salt and pepper
2 cups béchamel
Grilled eggplant, mashed
Cheddar cheese, grated
Pine nuts, fried
In a saucepan, heat margarine and saute kofta balls, set aside. Suate onion in the same pan.
Add garlic, grated tomatoes, salt and pepper.
Add stock cube, nutmeg, cinnamon and bay leaves stirring occasionally until well cooked.
Add kofta balls and cook until kofta is well mixed with the other ingredients.
In a separate bowl, stir in the béchamel and the grilled eggplant then add cheddar cheese, stir well.
Spread the eggplant and béchamel mixture in a serving dish then add a layer of kofta with sauce.
Garnish with pine nuts and basil. Serve