Tepsi baytinjan
Tepsi baytinjan, from above
Non vegIraq

Tepsi baytinjan

Layers of fried aubergine, meatballs, potato and tomato baked in a tray. Baghdad's Friday favourite.

110 minTime
20 gProtein each
mildSpice
The tray of Baghdad2 chapters · 1 min read

Make it your way

Grandma's wayFried aubergine, kofta, potato and tomato sauce in a tepsi.
The original
394kcalsame
20 gproteinsame
7 gfibresame
110minutessame

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Brinjal (eggplant, aubergine)3 medium, 1 cm rounds
Cooking oil (vegetable oil)⅓ cup, for frying
Minced mutton (goat mince, ground goat)500 g
Onion2 large (1 grated, 1 sliced)
Flat leaf parsleyhandful, chopped
Baharat1½ tsp
Potato4, sliced 1 cm
Tomato4, sliced
Capsicum (green capsicum, green bell pepper)1, sliced
Tomato puree⅔ cup
Garlic3 cloves, crushed
Water1¼ cups
Saltto taste
Black pepper½ tsp

Method

4 steps
  1. 1Salt the aubergine for 15 minutes, pat dry and fry in batches until golden. Fry the potato slices until lightly coloured.
  2. 2Mix the mince with grated onion, parsley, baharat, salt and pepper. Shape into small balls and brown in a hot pan.
  3. 3Layer aubergine, potato and meatballs in a deep tray, then top with sliced onion, capsicum and tomato.
  4. 4Whisk tomato puree, garlic, water and salt and pour over. Cover with foil and bake at 190°C, then uncover to brown.
Serve it like this

Serve straight from the tray with white rice, torshi pickles and a chopped salad.

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Make it a meal

What goes with Tepsi baytinjan: a bread or rice, a side, something to drink and something sweet.

Bread or rice Timman bagilla90 min
Bread or rice Methi thepla40 min
On the side Amba40 min
On the side Bagara baingan50 min
To drink Kokum sharbat25 min
Something sweet Kleicha90 min
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