Traditional Iraqi Casserole Tepsi Baytinijan
Tepsi Baytinijan, a cornerstone of Iraqi cuisine, is a hearty and flavorful casserole that brings together layers of tender fried eggplant, juicy tomatoes, and spiced ground meat in a rich tomato sauce. This traditional dish, baked to perfection, is infused with warming spices like cinnamon and turmeric, lending it an irresistible depth of flavor. The golden caramelized edges and vibrant parsley garnish make it as visually enticing as it is delicious. Perfect for family dinners or special occasions, this comforting one-pan meal is both satisfying and easy to prepare. Pair it with warm flatbread or steamed rice to soak up every last bit of the aromatic sauce. Dive into the authentic flavors of Iraq with this cultural classic!
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Recipe Information
Ingredients
- 3 medium Eggplants
- 500 grams Ground beef or lamb
- 1 large Onion
- 5 medium Tomatoes
- 2 tablespoons Tomato paste
- 250 milliliters Water
- 4 cloves Garlic cloves
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Ground cinnamon
- 100 milliliters Vegetable oil
- 2 tablespoons Fresh parsley
Instructions
Wash the eggplants and slice them into 1 cm thick rounds. Sprinkle lightly with salt and let them sit for 15 minutes to draw out moisture.
Meanwhile, finely chop the onion and peel and mince the garlic cloves. Slice the tomatoes into thin rounds and set aside.
In a medium skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and minced garlic, cooking until soft and fragrant (about 5 minutes).
Add the ground beef or lamb to the skillet and cook until browned, breaking it apart with a spoon. Season with 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of turmeric, and 0.5 teaspoon of cinnamon.
Rinse the eggplant slices and pat them dry. In a large skillet, heat the remaining vegetable oil over medium heat. Shallow fry the eggplant slices until golden on both sides, about 2-3 minutes per side. Remove and place them on paper towels to absorb excess oil.
Preheat your oven to 200°C (390°F).
In a baking dish, spread a thin layer of the cooked meat mixture. Arrange a layer of fried eggplant slices on top, followed by a layer of sliced tomatoes. Repeat the layers until all the ingredients are used, finishing with a layer of tomatoes.
In a small bowl, mix the tomato paste with 250 ml of water. Pour this mixture evenly over the layered casserole.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes. Then, remove the foil and bake for an additional 10-15 minutes to let the top caramelize slightly.
Remove the casserole from the oven, let it rest for a few minutes, and sprinkle with freshly chopped parsley before serving.
Nutrition Facts
Calories |
553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 14.4 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 833 mg | 36% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 15.1 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 96 mg | 7% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1349 mg | 29% | |
*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.
