FoodieAtlas
Recipes around the World
Tepsi baytinjan arrives soft and layered, the eggplant surrendered completely to the spiced meat and tomato sauce around it. The word "tepsi" means "tray" in Arabic—this is a casserole, meant to be scooped and served communally. Eggplant absorbs flavors like nothing else, turning silky and almost luxurious when roasted first, then baked again with spiced lamb. The cinnamon and cumin permeate every vegetable layer. This is Iraqi home cooking at its most generous and forgiving—a dish that improves when made a day ahead, that feeds many, that tastes better with every passing hour.
Preheat your oven to 400°F (200°C).
Brush the eggplant slices with vegetable oil and place them on a baking sheet.
Roast in the preheated oven for about 20 minutes, or until tender and slightly golden. Set aside.
In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and cook until translucent.
Stir in the minced garlic and cook for another minute.
Add the ground beef or lamb to the skillet and cook until browned and cooked through.
Stir in the diced tomatoes, tomato paste, ground cumin, ground coriander, paprika, ground cinnamon, black pepper, and salt. Cook for 10 minutes, allowing the flavors to meld.
Remove from heat and stir in the chopped parsley, cilantro, and toasted pine nuts.
In a large baking dish, layer half of the roasted eggplant slices.
Spread the meat mixture evenly over the eggplant.
Top with the remaining eggplant slices.
Pour the water or beef broth over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
Allow the Tepsi Baytinjan to cool slightly before serving.
Roasting removes excess moisture and concentrates the eggplant's flavor. Raw eggplant can be watery and bitter; roasting also reduces the time needed for the final bake and ensures even, tender texture throughout.
Yes, assemble the dish completely, cover, and refrigerate for up to 24 hours before baking. Flavors actually improve overnight. Add 10-15 minutes to baking time if cooking straight from the refrigerator.
Cinnamon is essential to Iraqi cooking, adding warmth and depth without sweetness. It pairs beautifully with lamb and eggplant, a combination seen throughout Levantine cuisine. Use ground cinnamon, not whole sticks.
You can omit the meat, but increase the tomato paste and add more vegetables like potatoes or zucchini. The dish won't have the same richness, but will still be delicious. Consider adding chickpeas for protein.
Serve warm from the baking dish with flatbread or rice alongside. A dollop of plain yogurt cools the richness. Simple tomato and cucumber salad is the traditional accompaniment. It's a one-dish meal in itself.