Ingredients

• 500g Eggplant
• 200g Onion
• 300g Ground Beef
• 200g Red Bell Pepper
• 150g Béchamel Sauce
• 50g Cheddar Cheese
• 1 L Water
• 6 tablespoons Olive Oil
• 2 Garlic Cloves
• 1 pinch Black Pepper

Tools

• Oven
• Wooden spoon
• kCook Multi
• Steamer tray
• Sink
• Kcook bowl
• Baking sheet - 18 x 13"

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Fit stir tool to kCook bowl
4. Add water to the kCook bowl
5. Use the steamer tray
6. Add aubergine to the steamer tray
7. Drizzle with olive oil
8. Fit
9. Steam - 15 min, 104°C
10. Remove
11. Empty content of kCook bowl into sink
12. Clean kCook bowl
13. Fit stir tool to kCook bowl
14. Add olive oil to the kCook bowl
15. Fit kCook bowl to kCook Multi
16. Attach lid to kCook bowl
17. Heat with filler cap removed - 120°C, speed 3
18. Turn direct prep attachment to position 1
19. Slice onion into the kCook bowl with direct prep attachment
20. Turn direct prep attachment to position 2
21. Add garlic clove to the kCook bowl
22. Cook with filler cap removed - 2 min, 120°C, speed 3
23. Then add ground beef and black pepper to the kCook bowl
24. Turn direct prep attachment to position 1
25. Slice red bell pepper into the kCook bowl with direct prep attachment
26. Turn direct prep attachment to position 2
27. Cook with filler cap removed - 10 min, 120°C, speed 3
28. Pre-heat oven - 190°C
29. Transfer content of steamer tray to baking sheet
30. Make an indentation with tablespoon
31. Stuff content of kCook bowl into vegetables
32. Top with béchamel sauce
33. Sprinkle with cheddar cheese
34. Bake until lightly browned - 12 min, 190°C
35. Serve

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