Traditional Iraqi Casserole Tepsi Baytinijan Recipes
MEAT AND VEGETABLE CASSEROLE - TEPSI BAYTINIJAN
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
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
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