Entree: Iraq – Mosul & North – تبسي باذنجان ➤ Tabsi Badhinjan (Baked Iraqi casserole of layered eggplant, tomatoes, and spiced ground lamb)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 55 min

Additional 30 min

Total 1 hr 55 min

Ingredients

- 3 large eggplants, about 2 lb (900 g) total, sliced 1/4 in (6 mm) thick
- 1 lb (454 g) ground lamb
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced
- 4 large ripe tomatoes, chopped (about 1 lb / 450 g) or 2 cups (480 g) canned crushed tomatoes
- 2 tbsp (30 ml) tomato paste
- 1/3 cup (80 ml) olive oil
- 2 tbsp (30 ml) lemon juice
- 1/2 cup (15 g) fresh parsley, chopped
- 1/4 cup (30 g) pine nuts, toasted
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 1 tsp salt, or to taste
- 1/2 tsp black pepper
- 1 cup (240 ml) water or beef broth
- 2 tbsp (30 ml) olive oil for frying eggplant (additional if pan-frying)

Instructions

1. Step 1: Salt the eggplant slices lightly and place in a colander for 20–30 minutes to draw out bitterness; rinse and pat dry.
2. Step 2: Heat 2 tbsp (30 ml) olive oil in a large skillet over medium-high heat. Brown eggplant slices in batches until golden on both sides, adding more oil if needed; transfer to paper towels to drain.
3. Step 3: In the same skillet, heat 1/3 cup (80 ml) olive oil over medium heat. Sauté chopped onion until translucent, 5–7 minutes. Add garlic and cook 1 minute more.
4. Step 4: Add ground lamb to the skillet and cook, breaking up with a spoon, until browned and no longer pink, about 6–8 minutes. Drain excess fat if necessary.
5. Step 5: Stir in tomato paste, chopped tomatoes (or crushed tomatoes), water or broth, allspice, cinnamon, turmeric, salt, and pepper. Simmer 8–10 minutes until sauce thickens slightly. Stir in lemon juice and half the parsley.
6. Step 6: Preheat oven to 375°F (190°C). Lightly oil a 9x13 in (23x33 cm) baking dish. Layer half the browned eggplant slices across the bottom, spread half the meat-tomato sauce over them, then repeat with remaining eggplant and sauce.
7. Step 7: Sprinkle toasted pine nuts and remaining parsley over the top. Cover loosely with foil and bake 30 minutes, then remove foil and bake an additional 10–15 minutes to meld and lightly brown the top.
8. Step 8: Let rest 10 minutes before serving to allow layers to settle. Serve hot with warm flatbread or rice.