🍆 Tepsi Baytinijan
Tepsi baytinijan is an Iraqi tray bake of fried eggplant slices, potato rounds and seasoned beef meatballs, layered with onion, green pepper and tomato and baked in a tomato sauce. The eggplant turns silky, the potatoes soak up the sauce and the top caramelizes in the oven. It is a family dish served with rice.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 2 large eggplants, sliced 1 cm thick
- 500 g minced beef
- 2 potatoes, sliced
- 3 tomatoes, sliced, plus 400 g crushed tomato
- 1 onion, half grated and half sliced
- 2 green peppers, sliced
- 60 ml oil
- Salt, black pepper, baharat
Method
- Brush eggplant and potato slices with oil and roast or fry until golden.
- Mix the beef with grated onion, salt, pepper and baharat and shape into small meatballs; brown them lightly.
- In a round tray, layer eggplant, potato, meatballs, sliced onion, pepper and tomato.
- Season the crushed tomato with salt and 250 ml water and pour over.
- Bake at 190 °C for 45 minutes until the sauce is reduced and the top is browned.
How to make it lighter
- Roast the eggplant brushed with oil instead of deep-frying — eggplant soaks up oil like a sponge.
- Use lean minced beef and drain fat after browning the meatballs.
- Serve with a large salad and a small portion of rice.
History
Tepsi takes its name from the round tray it is baked in, and baytinijan is the Iraqi word for eggplant. It is a classic of Iraqi home cooking.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →