Iraqi Eggplant Casserole
Experience the rich, comforting flavors of the Middle East with this authentic Iraqi Eggplant Casserole, a layered masterpiece that combines tender eggplants, golden potatoes, savory spiced meat patties, and fresh tomatoes. This hearty dish is elevated by the infusion of warm, aromatic spices like cumin, coriander, and paprika, and finished with a luscious tomato sauce that ties it all together. Baked to perfection for a tender texture and lightly caramelized top, it’s the ultimate crowd-pleasing casserole, ideal for serving with fluffy rice or freshly baked flatbread. Perfect for a family dinner or special gathering, this casserole offers a delicious glimpse into Iraqi culinary tradition, blending simple ingredients into layers of bold, unforgettable flavors.
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Recipe Information
Ingredients
- 2 large eggplants
- 500 grams ground beef or lamb
- 2 medium onions
- 3 medium garlic cloves
- 1 bunch parsley
- 4 large tomatoes
- 2 medium potatoes
- 2 tablespoons tomato paste
- 4 tablespoons vegetable oil
- 250 milliliters water
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
Instructions
Preheat the oven to 180°C (350°F).
Peel the eggplants in a striped pattern (leaving some skin for texture), slice them into 1 cm thick rounds, and sprinkle with salt to remove excess moisture. Set aside for 15 minutes, then pat them dry with paper towels.
In a mixing bowl, combine the ground beef or lamb with one finely chopped onion, 2 minced garlic cloves, finely chopped parsley, 1/2 teaspoon salt, 1/2 teaspoon black pepper, paprika, cumin, and coriander. Mix thoroughly and shape into small, flat patties.
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Fry the eggplant slices until lightly golden on both sides. Remove and drain on paper towels.
In the same skillet, add 1 tablespoon of oil if needed and lightly fry slices of potatoes (about 1 cm thick). Set them aside on paper towels as well.
Slice the remaining onion and tomatoes into thin rounds. Set aside.
In a small bowl, whisk together tomato paste, water, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to create a flavorful sauce.
In a deep baking dish, layer the eggplant slices, potato slices, meat patties, onion slices, and tomato slices. Repeat the layers until all ingredients are used, finishing with a layer of tomato slices on top.
Pour the tomato sauce evenly over the casserole, ensuring it seeps through the layers.
Cover the baking dish with foil and bake in the preheated oven for 45 minutes. Then, remove the foil and bake for an additional 15 minutes to slightly thicken the sauce and caramelize the top.
Remove from the oven and let the casserole rest for 10 minutes before serving. Serve warm with rice or flatbread.
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 600 mg | 26% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 17.1 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 117 mg | 9% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1721 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
