Tepsi Baytinijan

If you love trying dishes from around the world then this Iraqi casserole recipe known as tepsi baytinijan should definitely be on your list! Layers of soft fried aubergine, carrots, onions and tomatoes nestling around spiced beef meatballs make it a tasty comfort food family meal.

Course Main Course

Cuisine Iraqi

Prep Time 30

Cook Time 45

Servings

Calories 458kcal

Author Corina Blum

Ingredients

1 aubergine
2 carrots medium-sized
1 onion
2 cloves garlic
250 g minced beef
1 teaspoon chilli powder
1 teaspoon cumin
1 teaspoon ground coriander
2 tomatoes
1 tablespoon tomato puree

Metric - US Customary

Instructions

Cut the aubergines into slices about 1cm wide. Slice the carrots about 1-2 mm wide and slice the onions.
Lightly fry the aubergines for about 5 minutes on each side. Put to the side and then in the same pan fry the onions and carrots until softened. Add one crushed garlic clove a few minutes before they are ready.
While cooking the vegetables, make the meatballs. Mix ½ a teaspoon of each spice and 1 crushed garlic clove into the mince. Make into small meatballs.
Lightly oil an ovenproof dish. Place the aubergines on the bottom of the dish. Layer the carrots and onions on top. Slice the tomatoes into wide chunks and put on top. Put the meat balls between the chunks of tomato.
Put the rest of the spices and the tomato puree into a cup. Add 200ml of boiling water and stir till the puree has dissolved.
Pour the water over the dish and cover with tinfoil. Bake in the oven for 45 minutes at 180°c

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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