Tepsi Baytinijan
Dinner · Iraqi · Ready in 70 min · Serves 2
Layered baked eggplant casserole with spiced meat, tomatoes, and cream sauce. A hearty, comforting Iraqi dish.
Per serving
- Calories
- 400
- Protein
- 18 g
- Carbs
- 28 g
- Fat
- 24 g
- Fibre
- 4 g
Vitamins and minerals, % of a day’s needs
- Iron27%
- Vitamin D1%
- B12213%
- Zinc73%
- Magnesium26%
- Omega-350%
- Folate22%
- Calcium16%
- Potassium35%
- Vitamin C28%
- Riboflavin38%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 600 g Eggplants, sliced
- 350 g Ground lamb (or beef)
- 200 g Tomato sauce
- 120 g Onions, diced
- 150 g Yogurt
- 60 g Olive oil
- 2.5 g Cinnamon
- 2.5 g Allspice
- 5 g Salt & pepper
Method
- 1
Slice eggplants lengthwise. Brush both sides with olive oil and arrange on baking sheets. Bake at 200°C (390°F) for 15 minutes until softened.
- 2
Brown ground meat with diced onions in a pan. Add tomato sauce, cinnamon, allspice, salt, and pepper. Simmer for 10 minutes until thickened.
- 3
In a baking dish, layer baked eggplant slices, then meat sauce. Repeat layers until all ingredients are used, finishing with eggplant.
- 4
Spread yogurt over the top layer. Bake at 180°C (350°F) for 25-30 minutes until bubbling and golden. Rest 5 minutes before serving.
