Iraqi Tepsi Baytinijan – Eggplant and Meat Casserole Dish

1. 1

   Slice the eggplants into 1/2-inch rounds, sprinkle with salt, and let sit for 15 minutes to draw out moisture.

2. 2

   In a large skillet, heat olive oil over medium heat. Sauté the chopped onion until translucent, about 5 minutes.

3. 3

   Add minced garlic and ground beef to the skillet, cooking until the meat is browned, about 7-10 minutes.

4. 4

   Stir in crushed tomatoes, cumin, paprika, salt, and pepper. Simmer for 10 minutes to meld flavors.

5. 5

   Rinse the eggplant slices to remove excess salt, then pat dry. In a baking dish, layer eggplant and meat mixture.

6. 6

   Finish with a layer of eggplant on top, sprinkle with chopped parsley, and drizzle with olive oil.

7. 7

   Bake the casserole in a preheated oven at 375°F (190°C) for 30 minutes until the eggplants are tender.

Per serving