Tepsi BaytinijanIraqi Eggplant and Meat Bake
Tepsi baytinijan is an Iraqi eggplant tray bake prepared in several ways. This version layers eggplant, potato, and tomato with a ground-beef sauce.
Prep
30m
Cook
1h
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Vegetables
- 800gEggplant (sliced into rounds)
- 350gPotato (sliced into rounds)
- 350gTomato (sliced into rounds)
Sauce
- 450gGround Beef
- 200gOnion (finely chopped)
- 12gGarlic (crushed)
- 70gTomato Paste
- 20mlPomegranate Molasses
- 4gBaharat
- 10gSalt
- 2gBlack Pepper
- 50mlVegetable Oil
- 250mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the oven to 190°C (375°F) and arrange the eggplant, potato, and tomato slices nearby for assembly.
- 02
Heat the vegetable oil in a pan over medium heat and cook the onion until soft.
- 03
Add the garlic and ground beef, then cook until the meat is browned and any moisture has mostly evaporated.
- 04
Stir in the tomato paste, pomegranate molasses, baharat, salt, and black pepper, then add the water and simmer until the ground beef reaches 71°C (160°F) and the sauce thickens.
- 05
Layer the eggplant, potato, and tomato in a baking dish, spoon the meat sauce over the top, and cover loosely.
- 06
Bake until the vegetables are fully tender and the tray is bubbling, then uncover for the last few minutes to deepen the color.
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