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Iraqi Tepsi Recipe (Easy Oven-Baked Eggplant and Meat Casserole)

Course Main Course
Cuisine Middle Eastern
Keyword Iraqi

Ingredients

  • 3 aubergines
  • Oil to brush
  • Pinch of salt
  • 1 bunch cherry tomatoes

Meat mixture

  • 500 g minced lamb
  • 1 onion squeeze out the liquid from the onion using a cheesecloth
  • 1 bunch parsley
  • 1 tbsp dried mint
  • 1 tbsp paprika
  • 1 tbsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp flour
  • 1 tsp salt

Cooking sauce

  • 3/4 cup hot water
  • 1/3 cup pomegranate molasses
  • 1 tbsp ground noomi basra/black dried lime
  • 1 tsp ground cinnamon
  • 2 tbsp tomato puree
  • 1/4 cup olive oil
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 lemon

Instructions

Preparing the aubergine

  • Slice the aubergines into medium-thick rounds or lengthways slices. Lightly salt them and set aside for 20–30 minutes to draw out excess moisture and reduce bitterness. Pat dry with kitchen paper.
  • Brush the slices with oil and oven-roast the aubergine slices at 180 degrees until lightly golden on both sides approx 10-15mins. They don’t need to be fully cooked, just softened and slightly coloured. Set aside.

Preparing the meat mixture

  • Mix all the meat mixture ingredients in a bow and set aside.

Assembling the dish

    Baking

      To Serve

      • Lay a slice of baked aubergine flat on a clean surface. Spoon a layer of the raw meat mixture on top, then gently roll it up.
      • Place each rolled aubergine into a 9x13 inch baking dish, arranging them snugly so they hold their shape.
      • Once all the rolls are in the dish, scatter the cherry tomatoes over the top. We want them to roast whole so they become soft, sweet, and slightly blistered during baking.
      • In a separate bowl, mix all the cooking sauce ingredients together until fully combined, then pour the sauce evenly over the dish, making sure it seeps into all the gaps.
      • Preheat the oven to 180°C (350°F).
      • Cover the dish tightly with foil and bake for 45 minutes, allowing the meat to cook through and the flavours to develop.
      • After 45 minutes, remove the foil. Switch the oven to fan setting with grill on and bake uncovered for another 10–15 minutes, until the top is slightly charred and caramelised.

      Video