Tepsi Baytinjan (Iraqi Eggplant Bake)
An Iraqi tray bake of fried eggplant, meatballs and potatoes layered in tomato sauce.
- ⏱Time1 hr 30 min
- 📊DifficultyMedium
- 👥Serves5 people
- 🔥Per serving590 kcal
Ingredients for 5 people
- Eggplant3
- Ground beef500 g
- Potato3
- Onion2
- Tomato3
- Tomato paste2 tbsp
- Garlic4 cloves
- Vegetable oilfor frying
- Saltto taste
- Black pepper1 tsp
- Water2 cups
Optional extras
- Green bell pepper2
- Seven spices1 tsp
- Parsley1/4 bunch
Nutrition per serving
- Calories
- 590
- Protein
- 23 g
- Carbs
- 36 g
- Fat
- 39 g
Approximate values; they vary with the exact ingredients you use.
Method
Slice the eggplant and potatoes, sprinkle the eggplant with salt and leave for 20 minutes, then pat dry.
Fry the eggplant and potatoes until golden and drain on paper towels.
Knead the meat with half a grated onion, salt and pepper, shape into small balls and fry briefly.
Layer the tray with potatoes, then eggplant, then meatballs, and top with rings of onion, tomato and pepper.
Dissolve the tomato paste and garlic in the water with salt and pour over the tray.
Bake at 200°C for 40 minutes until the sauce thickens, and serve with rice.
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