Tepsi Baytinjan (Iraqi Baked Eggplant, Potato, Meatball & Tomato-Pomegranate Casserole) – Authentic Iraq Recipe
Every Iraqi family’s favorite oven tray-bake ("Tepsi") bubbling in a savory-tart tomato and pomegranate sauce.
- Country of Origin
- 🇮🇶 Iraq (Middle East, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Golden eggplant rounds and potato slices, Spiced beef kofta meatballs, Peppers and tomatoes, Pomegranate molasses, Tamarind touch
Ingredients for Tepsi Baytinjan (Iraqi Baked Eggplant, Potato, Meatball & Tomato-Pomegranate Casserole) (4 Servings)
- 1.25 lbs (or 2.5 cups) golden eggplant rounds and potato slices, prepped into bite-sized pieces
- 1.5 cups spiced beef kofta meatballs, washed and trimmed
- 1 cup peppers and tomatoes
- 1 medium onion and 3 cloves garlic, finely minced with pomegranate molasses
- 1.5 tbsp traditional Iraq seasoning (tamarind touch, Iraqi baharat (7-spice), garlic)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, pomegranate molasses, and tamarind touch, Iraqi baharat (7-spice), garlic for 3 minutes until fragrant.
- Combine golden eggplant rounds and potato slices and spiced beef kofta meatballs with the sautéed aromatics and layer evenly into the baking dish.
- Top with peppers and tomatoes and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.