Entree: Iraq – Basra & South – تبسي باذنجان ➤ Tabsi Baytinijan (Oven-baked Iraqi casserole of layered eggplant, tomatoes, potatoes, and spiced minced meat)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 55 min

Additional 30 min

Total 1 hr 35 min

Ingredients

- 3 tbsp (45 ml) olive oil
- 1.5 lb (680 g) ground lamb
- 1 large onion, finely chopped, about 8 oz (225 g)
- 3 medium eggplants, about 2 lb (900 g) total, sliced 1/2 in (1.2 cm) thick
- 2 medium potatoes, about 1 lb (450 g), peeled and sliced 1/4 in (6 mm) thick
- 3 cloves garlic, minced
- 3 medium tomatoes, chopped, about 2 cups (480 ml) or 14 oz (400 g) canned crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) beef or chicken broth
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground allspice
- 1/4 tsp (1 g) ground cinnamon
- 1 1/2 tsp (9 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (5 g) granulated sugar (optional, to balance acidity)
- 1 tbsp (15 ml) lemon juice
- 1/4 cup (15 g) fresh parsley, chopped
- 2 tbsp (30 ml) neutral oil for frying eggplant (or additional olive oil)

Instructions

1. Prepare eggplant: sprinkle slices with a little salt and let sit 20 minutes to draw out bitterness, then pat dry. Lightly brush or drizzle with oil and either pan-fry in batches until golden or roast on a sheet at 425°F (220°C) for 15–20 minutes, turning once. Set aside.
2. Preheat oven to 375°F (190°C).
3. In a large skillet, heat 3 tbsp (45 ml) olive oil over medium heat. Add chopped onion and sauté until translucent, about 6–8 minutes. Add garlic and cook 1 minute.
4. Add ground lamb and cook, breaking up with a spoon, until browned and no longer pink, about 8 minutes. Drain excess fat if needed.
5. Stir in tomato paste, chopped tomatoes or crushed tomatoes, broth, cumin, coriander, allspice, cinnamon, salt, pepper, and sugar if using. Simmer uncovered 10–12 minutes until sauce thickens slightly. Stir in lemon juice and chopped parsley; remove from heat.
6. In a 9x13 inch (23x33 cm) baking dish, arrange a single layer of potato slices across the bottom, then a layer of eggplant slices. Spoon half the meat sauce over the eggplant. Repeat layers (eggplant and remaining meat sauce). Finish with a final layer of eggplant or a scatter of potato slices if desired.
7. Cover tightly with foil and bake 30 minutes. Remove foil and bake an additional 15–20 minutes until top is browned and sauce is bubbly. Let rest 10 minutes before serving.