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Iraqi Tepsi Baytinijan baked eggplant casserole with beef, tomato, potato, and rice.

Iraqi Tepsi Baytinijan

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Baked Iraqi eggplant casserole layered with seasoned beef, potato, tomato, onion, and garlic.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Iraqi
Calories: 510
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Casserole
  • 1 lb ground beef 85% lean
  • 2 lb eggplants sliced into 1/2-inch rounds
  • 1 lb Yukon Gold potatoes thinly sliced
  • 4 medium tomatoes sliced
  • 1 large yellow onion sliced
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 tsp sweet paprika
  • 1 tsp ground cumin
  • 1/2 tsp ground allspice
  • 3 tbsp olive oil plus more for roasting
  • 1/2 cup water
  • 1 tsp fine salt plus more for eggplant
To Serve
  • 6 cups cooked basmati rice warm
  • 1/4 cup flat-leaf parsley chopped

Equipment

  • Large baking tray
  • Large skillet
  • Sheet pan
  • Mixing bowl

Method
 

Roast the Vegetables:
  1. Heat the oven to 425°F (220°C). Salt the eggplant slices lightly and leave them for 15 minutes, then pat dry.
  2. Arrange the eggplant and potato slices on oiled sheet pans. Roast for 20 minutes, turning once, until lightly browned.
Cook and Layer:
  1. Meanwhile, heat 1 tablespoon of the oil in a skillet. Cook the onion for 5 minutes, add the beef, and cook until browned.
  2. Stir in the garlic, tomato paste, paprika, cumin, allspice, water, and salt. Simmer for 8 minutes.
  3. 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:
  1. Drizzle with the remaining oil, cover loosely with foil, and bake for 30 minutes.
  2. Uncover and bake for 15 to 20 minutes more until the vegetables are tender and browned.
  3. Rest for 10 minutes, scatter with parsley, and serve with warm basmati rice.

Nutrition

Calories: 510kcalCarbohydrates: 49gProtein: 29gFat: 24gSaturated Fat: 7gCholesterol: 75mgSodium: 690mgFiber: 9gSugar: 10g

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.