Best Iraqi Eggplant Casserole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TRADITIONAL IRAQI 'CASSEROLE'- TEPSI BAYTINIJAN



Traditional Iraqi 'casserole'- Tepsi Baytinijan image

In Iraq Tepsi Baytinijan is a very famous dish. This recipe is from an Iraqi blog on the 'net & is absolutely delicious. The recipe is easy to make...........

Provided by Um Safia

Categories     Potato

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 large eggplants
2 large tomatoes
1 large onion
6 garlic cloves
1/3 kg ground beef
2 medium potatoes
3 tablespoons tomato paste
pepper
salt
corn oil

Steps:

  • Peel the eggplant in wide stripes and remove stems. Cut the eggplant into rounds about 1" thick.
  • Peel and slice the potatoes into 1" thick round slices, set aside. Slice the onions the same way. Peel the garlic and crush it using one of those little garlic contraptions. Slice the tomatoes.
  • Heat about 1/2 cup of oil in a non-stick pan and fry the eggplant slices until each piece is light golden. In the same oil, lightly fry the potatoes- they don't have
  • to cook all the way through. Set aside. In the same pan, fry the onion, and set aside. Drain the fried pieces on some paper towels.
  • Mix the ground beef, half of the crushed garlic and salt and pepper to taste. Make small meatballs and fry them. Set aside.
  • Mix about 2 1/2 cups of water with 3 tablespoons of tomato paste, the remainder of the crushed garlic, salt (about 3 teaspoons), and pepper (preferably white pepper) and -- you guessed it -- set aside.
  • In a baking dish, arrange the eggplant pieces so they slightly overlap (do 2nd layer if necessary.) On top of the eggplant, arrange the potato slices, then the onion, then the slices of tomato on the very top. Arrange the meatballs in between the tomato slices, spreading them evenly. Pour the tomato paste mixture on top of all of this. Arrange the meatballs in between the tomato slices, spreading them evenly.
  • Bake in a pre-heated oven at 170-180 c, for 45-60 mins, be careful not to burn --
  • This dish is served with Basmati rice or any other kind of rice -- we prefer Basmati or 'Ammbar'.

Nutrition Facts : Calories 375.5, Fat 13.4, SaturatedFat 5.1, Cholesterol 56.6, Sodium 168.4, Carbohydrate 45.4, Fiber 13.9, Sugar 12.8, Protein 22.4

IRAQI EGGPLANT-CASSEROLE



Iraqi Eggplant-Casserole image

We had this wonderful dish last weekend, and I had to post it right away! The flavours of the vegetables and meatballs complement each other very well, and the smell while baking fills your kitchen... NOTE:Do not skip the step of frying the vegetables, I think it is absolutely necessary!

Provided by Halalmom

Categories     Iraqi

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

2 large eggplants, sliced
2 large potatoes, sliced
1 large onion
400 g ground lamb or 400 g beef
2 large tomatoes
3 tablespoons tomato paste
3 garlic cloves
1 tablespoon parsley, finely chopped
1 tablespoon ground paprika
salt
pepper
oil (for frying)
2 cups water

Steps:

  • Fry eggplants, potatoes and onion rings in hot oil.
  • Mix the ground meat with paprika powder, salt and pepper and form little meat-balls, about 20 pieces.
  • Fry the meat-balls in hot oil.
  • Layer ingredients in a large baking dish in this order: Eggplants, potatoes, onions, tomatoes, meatballs.
  • Mix the water together with tomato paste, chopped parsley, garlic, pepper and about 3 teaspoons salt.
  • Pour the liquid over the vegetables and the meatballs.
  • Bake in oven at 200°C, for about one hour.
  • Cover if necessary.
  • Serve with cooked rice or pita bread and some crumbled feta-cheese!

Nutrition Facts : Calories 539.6, Fat 24.6, SaturatedFat 10.4, Cholesterol 73, Sodium 182.3, Carbohydrate 58.9, Fiber 16.3, Sugar 13.5, Protein 25.2

LIS'AN EL QA'THI - JUDGES' TONGUE (IRAQI STUFFED EGGPLANT)



Lis'an El Qa'thi - Judges' Tongue (Iraqi Stuffed Eggplant) image

Amazing recipe if you love Middle Eastern cooking like me. This dish is Iraqi (in my case, Iraqi-Israeli). It wouldn't surprise me if there was a Persian variant on this dish, because it combines stuffing vegetables with spiced ground meat, and simmering it deliciously in a tasty sauce. It can be served over any type of rice, and has a lot of juice/gravy that is just delicious. It is quite easy (though there are a few steps, none are difficult). This dish is kosher, but cannot be mixed with dairy products of course. It is a powerful and tasty dish, and I suggest that everyone try it. Warning - due to the appearance, I'm not sure how much little children (who are not Middle Eastern) would like it; though if they managed to try it, they would fall in LOVE. For the perfect compliment to this already amazingly rich dish, having hummus, tahina, and hot sauce (schug), and/or amba (an Iraqi pickled mango) - any middle eastern spread/dip. My mouth is watering just thinking about it all.

Provided by Mivashel

Categories     One Dish Meal

Time 1h30m

Yield 20 rolls, 6-8 serving(s)

Number Of Ingredients 14

2 eggplants (large, the longer the better)
2 lbs ground meat (i prefer 1lb beef, 1lb lamb)
2 onions (1 medium finely minced, 1 larger diced)
2 -3 garlic cloves (finely minced)
1 egg
2 tomatoes (large, firm)
6 ounces tomato paste (can)
14 ounces beef (can) or 14 ounces chicken stock (can)
1/2 cup lemon juice
salt
pepper
turmeric (or curry powder)
spices (any others you desire, I like CUMIN, CORIANDER, etc.)
oil (canola, vegetable, or olive)

Steps:

  • peel the eggplant, trim off the top and bottom.
  • stand eggplant up, and cut LENGTHWISE into 1/8'' thin strips.
  • sprinkle with salt, pepper, and cumin.
  • heat a very thin layer of oil on a skillet and fry the eggplant slices in batches, turning once to brown on both sides - do NOT overcook (they will cook to perfection at a later stage) - remember to add a fresh (thin) layer of oil for every batch of eggplant fried - let the eggplant slices try on paper towel.
  • in a bowl: mix together the ground meats, the medium onion and garlic (both finely minced), spices to taste (don't overkill), and beaten egg.
  • form the ground meat mixture into cylinders (sausage like rods) 1'' thick and 2'' long.
  • place a portion of the meat stuffing at one enf othe eggplant slice, and WRAP the eggplant around it - place the rolls in a baking dish.
  • Slice up one tomato, and layer on top of eggplant/meat rolls.
  • In a saucepan, heat 2 tbsp of oil and saute 1 large diced onion. When soft, add in 1 tomatoe (chopped), salt, pepper, tumeric/curry powder, and any other spices. Stir around until fragrant.
  • Add tomato paste, beef/chicken stock, and lemon juice - this is your sauce - bring to boil, then cover and let simmer/thicken for 15 minutes.
  • Once the sauce is thickened to your liking, pour it INTO the baking dish (it should cover all the rolls and reach near the top of the dish - this is good (more gravy/sauce for the rice, and ensures a nice even cooking of the meat).
  • cover with lid (or aluminum foil), and BAKE at 450 degrees for 1 hour (or until done; one hour is certainly enough).
  • take out and ENJOY an exotic taste that I am sure you will love; be proud of yourself, you made an authentic and wonderful Iraqi dish.

Nutrition Facts : Calories 545.8, Fat 48.3, SaturatedFat 19.9, Cholesterol 96.5, Sodium 261.7, Carbohydrate 20.9, Fiber 7.6, Sugar 10.2, Protein 10.2

MEAT AND VEGETABLE CASSEROLE - TEPSI BAYTINIJAN



Meat and Vegetable Casserole - Tepsi Baytinijan image

This is much spicier than the regular Iraqi version. You may tone down the spices if desired. Enjoy!

Provided by Charishma_Ramchanda

Categories     Lamb/Sheep

Time 2h

Yield 4 serving(s)

Number Of Ingredients 12

1 lb eggplant, peeled
2 teaspoons salt
1/2 cup oil
3 medium carrots or 3 medium potatoes, peeled, cut into 1/2 inch thick round slices
2 medium onions, cut into 1/2 inch thick round slices
1 lb ground lamb or 1 lb beef
4 garlic cloves, crushed
1 teaspoon pepper
1 teaspoon cumin powder
1/8 teaspoon cayenne
3 medium tomatoes, cut into 1/2 inch thick round slices
1/2 cup water

Steps:

  • Halve the eggplant lengthwise. Then slice it into half rounds about an inch thick.
  • Sprinkle with 1/2 teaspoons salt and keep aside.
  • Heat oil in a pan.
  • Fry the eggplant slices on medium flame for 6 minutes or until lightly golden.
  • Add more oil if need be. Drain on paper towels once you remove the slices.
  • Now, in the same oil, lightly fry the carrots and onions on medium flame for 10 minutes. Keep aside.
  • In a bowl, combine the meat, half the garlic, 1/2 teaspoons salt, 1/2 teaspoons pepper, 1/2 teaspoons cumin and cayenne.
  • Form into small balls.
  • Fry on medium flame for 10 minutes.
  • Drain on clean paper towels.
  • Combine in a bowl the water, remaining salt, garlic, pepper and cumin.
  • Stir well and keep aside.
  • Arrange slices of eggplant on the bottom of a casserole.
  • Place carrot rounds on top of it followed by slices of tomatoes.
  • Spread meatballs evenly between the tomato slices.
  • Pour the water mixture on top.
  • Cover and bake in a 350F preheated oven for 1 hour.
  • Serve hot from the casserole.
  • Enjoy!

Nutrition Facts : Calories 653.9, Fat 54.6, SaturatedFat 15.2, Cholesterol 82.9, Sodium 1272.8, Carbohydrate 21.2, Fiber 7.5, Sugar 9.7, Protein 22.1

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #cuisine     #preparation     #occasion     #iraqi     #casseroles     #main-dish     #asian     #middle-eastern     #oven     #easy     #dietary     #low-sodium     #low-cholesterol     #low-calorie     #comfort-food     #low-carb     #healthy-2     #low-in-something     #taste-mood     #equipment     #4-hours-or-less

Related Topics