Entree: Iraq – Baghdad & Central Iraq – تبسي باذنجان ➤ Tepsi Baytinijan (Baked layered eggplant casserole with tomatoes, potatoes, and spiced ground lamb)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Additional 15 min

Total 1 hr 40 min

Ingredients

- 2 large eggplants, about 1.5 lb (700 g)
- 2 medium potatoes, about 12 oz (350 g)
- 1 lb (454 g) ground lamb
- 1 large onion, finely chopped, about 8 oz (225 g)
- 3 cloves garlic, minced
- 3 tbsp (45 ml) olive oil, plus extra for brushing
- 1/2 cup (120 ml) vegetable oil for frying (or olive oil)
- 2 tbsp (30 g) tomato paste
- 14 oz (400 g) crushed tomatoes
- 1/4 cup (60 ml) water or chicken stock
- 1 tsp (5 g) ground allspice
- 1 tsp (5 g) ground cumin
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (2.5 g) ground black pepper
- 2 tbsp (30 ml) lemon juice
- 1/4 cup (15 g) chopped fresh parsley
- 2 tbsp (30 g) toasted pine nuts (optional)

Instructions

1. Preheat oven to 375°F (190°C). Slice eggplants into 1/2-inch (1.3 cm) rounds and potatoes into 1/4-inch (6 mm) rounds. Salt eggplant slices lightly and let sit 15 minutes, then pat dry.
2. In a large skillet, heat 1/2 cup (120 ml) vegetable oil over medium-high. Fry eggplant in batches until golden and pliable, about 2–3 minutes per side; drain on paper towels. Fry potato slices until just golden; drain. Alternatively, brush with olive oil and roast eggplant and potatoes at 425°F (220°C) until golden, 20–25 minutes.
3. Drain excess oil from skillet, reserve 3 tbsp (45 ml) oil. Sauté chopped onion in reserved oil over medium heat until soft, 6–8 minutes. Add minced garlic and cook 1 minute.
4. Add ground lamb to the skillet and brown, breaking into small pieces, about 6–8 minutes. Stir in tomato paste and cook 2 minutes. Add crushed tomatoes, 1/4 cup (60 ml) water or stock, ground allspice, cumin, salt, and pepper. Simmer until sauce thickens, 10–12 minutes. Stir in lemon juice and half the chopped parsley; adjust seasoning.
5. In a 9x13-inch (23x33 cm) baking dish, spread a thin layer of meat sauce. Arrange a layer of eggplant slices to cover the bottom, then a layer of potatoes, then a layer of meat sauce. Repeat to use remaining ingredients, finishing with a layer of meat sauce. Sprinkle pine nuts over top if using.
6. Cover with foil and bake 30 minutes at 375°F (190°C). Remove foil and bake uncovered another 10–15 minutes to meld flavors and brown slightly.
7. Let rest 10 minutes before serving. Sprinkle remaining parsley over the top and serve warm with lemon wedges if desired.