Tepsi Baytinijan (Iraqi Baked Eggplant and Meat Tray)
Local name: تبسي باذنجان
In short: A tray of golden eggplant slices layered with spiced beef, onion and potatoes, baked in a tomato sauce until tender and bubbling. It takes about 1 h 55 min in total and makes 6 servings.
- Prep
- 40 min
- Cook
- 1 h 15 min
- Total
- 1 h 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 415 kcal
Tepsi baytinijan is a home-cooked tray bake in Iraq, named after the baking dish, tepsi. Eggplant slices are layered with cooked ground meat, potatoes and tomato, then baked in a lightly spiced tomato sauce until everything is soft and the top browns at the edges. It is served with rice and sometimes yogurt. It makes a good dish for a crowd because it can be assembled ahead and baked later.
Instructions
- Salt the eggplant slices and leave them in a colander for 20 minutes. Rinse, pat dry, brush both sides with oil and roast on trays at 220°C (425°F) for 20 minutes, turning once, until golden.
- Cook the onion in the 2 tablespoons of oil for 6 minutes. Add the garlic and meat and cook for 8 minutes, breaking it up. Stir in the tomato paste, baharat, salt, pepper and parsley and cook for 2 minutes.
- Mix the sauce ingredients together in a bowl.
- Heat the oven to 190°C (375°F). Spread a few spoonfuls of sauce in a 23 x 33 cm (9 x 13 in) baking dish. Layer half the eggplant, all the meat mixture, then the rest of the eggplant.
- Arrange the potato slices over the top, overlapping them, and lay the tomato slices over the potatoes. Pour the remaining sauce over everything.
- Cover with foil and bake for 45 minutes, then uncover and bake for 15 to 20 minutes, until the potatoes are tender and the top is lightly browned and the meat reads 71°C (160°F).
- Rest for 10 minutes before cutting. Serve with rice.
Tips
- Roasting the eggplant instead of frying cuts the oil, but you can shallow-fry the slices for a richer, more traditional result.
- Assemble the tray up to a day ahead and keep it covered in the fridge. Add 10 minutes to the baking time. A few sliced green peppers between the layers are a common addition.
Questions and answers
Can I make tepsi baytinijan ahead?
Yes. Assemble it a day before and bake when needed, or bake completely and reheat covered at 170°C (340°F) for 20 minutes. It keeps for 4 days in the fridge.
Can I freeze it?
Yes, freeze the baked tray in portions for up to 3 months. Thaw in the fridge and reheat covered.
What do you serve with it?
Plain rice, a cucumber and tomato salad and yogurt. Some people add a spoonful of pickled mango sauce.
How long does it take to make Tepsi Baytinijan (Iraqi Baked Eggplant and Meat Tray)?
About 1 h 55 min in total: 40 min of preparation and 1 h 15 min of cooking.
How many calories are in Tepsi Baytinijan (Iraqi Baked Eggplant and Meat Tray)?
About 415 kcal per serving, with 19 g of protein, 24 g of carbohydrates and 26 g of fat. These values are estimates.
Nutrition per serving
| Calories | 415 kcal |
|---|---|
| Protein | 19 g |
| Carbohydrates | 24 g |
| Fat | 26 g |
| Fiber | 7 g |
| Sugar | 11 g |
| Sodium | 880 mg |
Estimated values, calculated from the ingredients.
