Tepsi Baytinijan is a comforting Iraqi baked dish that layers eggplant, potato, tomato, onion, and seasoned minced beef in one shallow tray.
Roast the vegetables until lightly browned, then bake them with the spiced beef and tomato sauce so the layers become tender without turning watery.
Salt the eggplant briefly before roasting and pat it dry; this helps it brown and keeps the finished casserole from becoming too wet.
Serving Suggestions
Serve generous spoonfuls with basmati rice, flatbread, chopped salad, and a few pickled vegetables.
Recipe Notes
The casserole keeps for 3 days refrigerated and reheats well covered in a moderate oven. Let it cool briefly before serving so the layers settle.
Iraqi Tepsi Baytinijan
Baked Iraqi eggplant casserole layered with seasoned beef, potato, tomato, onion, and garlic.
Ingredients
Equipment
Method
Roast the Vegetables:
- Heat the oven to 425°F (220°C). Salt the eggplant slices lightly and leave them for 15 minutes, then pat dry.
- Arrange the eggplant and potato slices on oiled sheet pans. Roast for 20 minutes, turning once, until lightly browned.
Cook and Layer:
- Meanwhile, heat 1 tablespoon of the oil in a skillet. Cook the onion for 5 minutes, add the beef, and cook until browned.
- Stir in the garlic, tomato paste, paprika, cumin, allspice, water, and salt. Simmer for 8 minutes.
- Lower the oven to 375°F (190°C). Layer half the eggplant and potato in a large baking tray, spread over the beef, then arrange the remaining vegetables and tomato slices on top.
Bake and Serve:
- Drizzle with the remaining oil, cover loosely with foil, and bake for 30 minutes.
- Uncover and bake for 15 to 20 minutes more until the vegetables are tender and browned.
- Rest for 10 minutes, scatter with parsley, and serve with warm basmati rice.
Nutrition
Notes
- Roasting the eggplant and potatoes first gives the casserole a deeper flavor and prevents a watery sauce.
- Use a wide shallow tray so the vegetables brown instead of steaming.
