🍆 Tepsi Baytinjan (Iraqi Eggplant Bake)

Method

1. Slice the 3 eggplants into 1 cm rounds, sprinkle with salt and leave for 20 minutes, then pat dry with paper towels.

2. Peel the potatoes and slice into rounds, slice one and a half onions and the tomatoes into rings, plus the green peppers if using, and grate the remaining half onion.

3. Heat the frying oil over medium-high heat and fry the potatoes for 5 minutes until browned, then the eggplant in batches for 3 minutes until golden, and drain on paper towels.

4. Knead the 500 g ground meat with the grated onion, salt and black pepper, plus the seven spices if using, and shape into small walnut-sized balls.

5. Fry the meatballs in a little oil over high heat for 4 minutes until browned outside only.

6. Preheat the oven to 200°C and layer the potatoes, then the eggplant, then the meatballs in a tray.

7. Cover the top with the onion, tomato and green pepper rings.

8. Crush the 4 garlic cloves, dissolve the 2 tbsp tomato paste with the garlic in the 2 cups water with salt, and pour it over the tray.

9. Cover the tray with foil and bake for 30 minutes, then uncover for 10 minutes until the sauce thickens and the tomatoes on top brown.

10. Sprinkle with chopped parsley if using and serve hot with white rice.

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