Iraqi
Tepsi Baytinijan
This Iraqi tray bake layers fried eggplant, potatoes, tomatoes, onions, peppers, and spiced meat patties under a tangy tomato sauce. It is soft, rich, and usually eaten with plain rice and a spoonful of the baking juices.
Watch it madeAll Things Delish · 1:01
Ingredients
- Medium eggplant, sliced into 1 cm rounds1
- Salt1 1/4 tsp, divided
- Vegetable oil, for frying1 cup
- Medium potato, peeled and sliced into 1 cm rounds1
- Ground lamb or beef200g
- Small onion, half grated for meat and half sliced into rings1
- Fresh parsley, finely chopped2 tbsp
- Iraqi baharat1 tsp
- Black pepper1/2 tsp
- Tomatoes, sliced into rounds2 medium
- Green pepper or mild green chili, sliced into rings1
- Tomato paste1 1/2 tbsp
- Hot water3/4 cup
- Ground dried lime, noomi basra1/4 tsp
- Lemon juice or tamarind water1 tsp
Method
- Sprinkle the eggplant slices with 1/2 teaspoon salt and leave them in a colander for 20 minutes, then rinse lightly and pat very dry.
- Heat the vegetable oil in a frying pan over medium-high heat and fry the potato slices until lightly golden but not fully cooked, then drain on paper towels.
- Fry the eggplant slices in the same oil until golden on both sides, then drain well.
- Mix the ground meat with the grated half onion, parsley, Iraqi baharat, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Shape the meat into small flat patties, about 5 cm wide, and brown them briefly in a little of the frying oil until they hold their shape; they do not need to cook through.
- Heat the oven to 200°C.
- Arrange the fried potatoes in a small baking dish, then layer over the fried eggplant, sliced onion, meat patties, tomato slices, and green pepper rings.
- Whisk the tomato paste with hot water, ground dried lime, lemon juice or tamarind water, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon black pepper.
- Pour the sauce evenly over the tray, making sure it reaches the bottom without fully covering the vegetables.
- Cover the dish with foil and bake for 25 minutes, then uncover and bake for 10 to 15 minutes more until the sauce thickens and the top is lightly roasted.
- Rest for 5 minutes before serving with white rice, spooning the tomato juices over each portion.
Common questions
Can I substitute the lamb or beef in Tepsi Baytinijan?
Yes. Ground lamb gives the most traditional flavor, but ground beef works well. For a lighter version, use a 50/50 mix, or try turkey or chicken for a leaner dish, though it will taste less rich.
How long does it take to make Tepsi Baytinijan from start to finish?
Plan for about 1 hour 15 minutes to 1 hour 30 minutes. Salting the eggplant takes 20 minutes, frying the vegetables and meat takes the most time, and baking usually takes 30 to 40 minutes.
What are the most common mistakes when making Tepsi Baytinijan?
The biggest mistakes are not drying the eggplant well, overcrowding the pan when frying, and fully cooking the meat patties before baking. Also avoid slicing vegetables too thick, or they may stay firm and unevenly cooked.
How should I store and reheat leftovers?
Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat covered in a 180°C oven until hot, about 15 to 20 minutes. Microwave works too, but the texture will be softer.
What should I serve with Tepsi Baytinijan?
It is usually served with rice, flatbread, or both, plus a simple salad or yogurt on the side. The dish has plenty of sauce, so bread is especially useful for scooping up the tomato and dried lime juices.