Tepsi Baytinjan#EattheWorld

Tepsi Baytinjan, a very popular Iraqi casserole dish, usually served with rice. The main ingredient of the dish is aubergine/brinjal/eggplant (baytinjan translated means aubergine/brinjal/eggplant). Similar to moussaka, the dish consists of layers of vegetables and meat, covered in a sauce and baked.
Join us in Eat the World..as we celebrate Christmas - Secret Santa party, wherein we are asked to make a recipe of that blog of any recipe post with #EattheWorld. 

I am given Wendy of A Day in the Life on the Farm and I have chosen Tepsi Baytinjan. 

Check the above link for the original recipe.  I have made just two minor changes in the recipe- added curry powder to the meatballs and other is that I rolled the meatballs in the eggplant slice. I took a small size dish -6" square dish it was small for the quantity, while baking the sauce spilled over so take a 7" dish for baking for this much quantity. You can used lamb or mutton mince to make this dish.

Serves 3 - 4
Ingredients
1 Medium Eggplant- sliced into thin slices
1 Medium Onion - sliced
2 Medium Tomatoes - sliced
3 + 3 Cloves Garlic - minced
250 Grams Beef mince
1/2 Teaspoon Curry Powder
1 Medium Potato - sliced into roundles
Olive oil as required
Salt & Black pepper - to taste
250 Ml Tomato Sauce 
Method

Grease a 7 inch deep baking dish and set aside. 

Heat about 2 Tablespoons of olive oil in a skillet over med high heat. Season the eggplant with salt and pepper. Brown on both sides in the skillet.
Season the potato slices with salt and pepper and brown in the same skillet on each side until golden but not necessarily cooked through.
Place the onion into the skillet and cook until softened and browned. Layer over the potatoes. Layer the tomato slices over the top.
Mix the remaining garlic, curry powder, salt and pepper into the minced beef. Form into meatballs 1-2" oval shaped. Add more oil to the same skillet and brown the meatballs all over.

Lay a eggplant slice and place a meatball in it. 

Roll it until the meatball is covered.

Combine half of the garlic with the tomato sauce and pour over the casserole.

Pour the sauce over it and garnish with parsley.

Baked it in a preheated at 180°C, for about 35-45 minutes.

Serve over steamed rice.

Labels: Casserole, Meatball, Eggplant, Potato, Baked, Eat the World, Iraq, International Cuisine 


Each month a group of us join Evelyne of CulturEatz as she travels to different countries to Eat the World.  This month it's secret Santa wherein we can choose any dish by the blog assigned to us.

Check out all the wonderful recipe exchanges as we celebrate the Holidays. Everybody picked a fellow Eat the World member in secret and was asked to make a recipe from any past ETW posts. Share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Pandemonium Noshery: Ottolenghi’s Burnt Eggplant Salad 

Evelyne at Cultureatz: Gromperekichelcher: Potato Fritters from Luxembourg 

Sneha’s Recipe: Baytinjan 

A Day in the Life on the Farm: Hadgi Badah iraqi cardamom cookies 

Culinary Adventures with Cam: Iraqi Lamb Stew