Tepsi Baytinijan — Print Recipe

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.

Ingredients

3 large eggplants, sliced 1cm thick
500g ground lamb
2 large potatoes, sliced 1cm thick
3 large tomatoes, thickly sliced
1 large onion, finely diced
3 cloves garlic, minced
2 tbsp tomato paste
1 tsp baharat
1/2 tsp turmeric
1/2 tsp cinnamon
Salt and pepper
Vegetable oil for frying
1 cup water

Instructions

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.
2 Fry potato slices until lightly golden and just tender. Set aside on paper towels.
3 Mix ground lamb with diced onion, garlic, baharat, turmeric, cinnamon, salt, and pepper. Form into small flat patties about 5cm wide.
4 Layer the baking dish: potatoes on the bottom, then lamb patties, then eggplant, then tomato slices on top.
5 Mix tomato paste with 1 cup water, season with salt and pepper. Pour over the layered casserole, ensuring it seeps between the layers.
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.