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Traditional Iraqi Tepsi Baytinjan (Baked Layered Eggplant and Spiced Meatball Casserole)
Iraq's ultimate comforting family casserole: beautifully shingled layers of golden fried eggplant slices, spiced mini beef patties, onions, peppers, and tomatoes baked in a rich tomato sauce perfumed with dried black lime (noomi basra).
Prep
25 min
Cook
45 min
Total
70 min
Oven
190Ā°C (170Ā°C vent.)
Ingredients
servings
6
- Large eggplants, sliced into 1.5-cm rounds2 pc
- Minced beef chuck500 g
- Ripe vine tomatoes, sliced into rounds3 pc
- Green and red bell peppers, cut into rings2 pc
- Yellow onions, sliced into rings2 pc
- Concentrated tomato paste3 tbsp
- Dried black lime (noomi basra), pierced1 pc
- Olive oil for pan-searing4 tbsp
- Salt1 tsp
Preparation Steps
1
Salt eggplant rounds for 15 minutes, pat dry, and lightly pan-sear in 2 tbsp olive oil until pale golden.
15 min timer
2
Mix ground beef with grated onion, salt, black pepper, and allspice. Shape into flat round patties the same diameter as the eggplant slices and sear for 3 minutes.
8 min timer
3
Shingle alternating slices of seared eggplant, mini patties, tomato rounds, onions, and pepper rings concentrically in the round casserole dish. Dissolve tomato paste in 300 ml hot water with salt and pierced dried lime, pour over the casserole, and bake at 190Ā°C (375Ā°F) for 45 minutes until bubbling and caramelized on top. Serve with basmati rice.
45 min timer
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Nutrition Facts
per servingCalories
410
Protein
26g
Carbohydrates
22g
Fat
24g
*estimated values per serving
Provenance & Public Domain Audit
Source: Middle Eastern & Mediterranean Culinary Archives / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Levantine Culinary Heritage)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
