Tepsi Baytinijan

🛒 Ingredients

• Eggplant 150 g · 37 kcal
• Ground Beef (lean) 100 g · 250 kcal
• Potatoes 75 g · 60 kcal
• Fresh Tomatoes 75 g · 13 kcal
• Onion 38 g · 15 kcal
• Garlic 4 g · 5 kcal
• Tomato Paste 10 g · 8 kcal
• Vegetable Oil 19 g · 164 kcal
• Water or Beef Broth 50 g · 5 kcal
• Iraqi Seven Spice Blend 1 g · 0 kcal

👨‍🍳 Instructions

1. Slice eggplant and potatoes into thick rounds, sprinkle eggplant with salt, and let it sit for 15 minutes to draw out moisture, then pat dry. Fry eggplant and potato slices in hot vegetable oil until golden brown on both sides; set aside on paper towels to drain excess oil.
2. In the same pan, sauté finely chopped onion until translucent, then add minced beef and brown it thoroughly, breaking it apart with a spoon. Stir in minced garlic and cook for another minute until fragrant.
3. Add tomato paste and Iraqi seven spice blend to the meat, stirring well to combine, then pour in water or beef broth. Simmer for 5-7 minutes, allowing the flavors to meld.
4. Preheat oven to 180°C (350°F). In a baking dish, arrange alternating layers of fried eggplant, potatoes, and the spiced ground beef mixture. Top with slices of fresh tomatoes.
5. Pour any remaining sauce over the layers. Bake for 40-50 minutes, or until the casserole is bubbling and the tomatoes are softened. Serve hot with rice or fresh bread.