Tepsi Baytinijan
تبسي باذنجان (TEP-see bay-tin-JAHN)
Baked Eggplant and Lamb Casserole
Layers of fried eggplant, seasoned lamb meatballs, tomatoes, and potatoes baked in a rich tomato sauce until bubbling. This hearty Iraqi casserole is the definition of home-cooked comfort.
Nutrition & Info
Equipment Needed
Instructions
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1
Salt the eggplant slices and let them sweat for 20 minutes. Pat dry and fry in batches until golden on both sides. Drain on paper towels.
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2
Fry potato slices until lightly golden and just tender. Set aside on paper towels.
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3
Mix ground lamb with diced onion, garlic, baharat, turmeric, cinnamon, salt, and pepper. Form into small flat patties about 5cm wide.
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4
Layer the baking dish: potatoes on the bottom, then lamb patties, then eggplant, then tomato slices on top.
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5
Mix tomato paste with 1 cup water, season with salt and pepper. Pour over the layered casserole, ensuring it seeps between the layers.
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6
Bake at 190C for 40-45 minutes until the top is caramelized and the sauce is bubbling around the edges. Rest 10 minutes before serving.
Did You Know?
Tepsi means "tray" in Iraqi dialect, and this dish gets its name from the round aluminum trays it is traditionally baked in.
Chef's Notes
Equipment Tips
- large baking dish
- deep skillet
- mixing bowl
- oven
The Story Behind Tepsi Baytinijan
Tepsi baytinijan is one of Iraq's most beloved home-cooked meals, a baked casserole that showcases the Mesopotamian love of layered dishes. The technique of layering vegetables with meat in a baking tray reflects Ottoman culinary influence, but the spice palette is distinctly Iraqi. Every household has its own version, with debates over whether to include potatoes, the thickness of eggplant slices, and the ideal ratio of tomato sauce. It is the dish Iraqi expatriates most often cite as the taste of home.
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