ENGERIYI

Engeriyi is a hearty Iraqi casserole of tender beef and fried aubergines, layered with rich tomato sauce and baked until perfectly soft and flavorful.

Engeriyi (Beef and Aubergine Casserole)

Ingredients:

• 800 g beef chunks

• 1 onion, chopped

• 4 tbsp tomato paste

• 3 tomatoes, sliced

• 4 aubergines (eggplants)

• 1 tsp salt

• 1 tsp black pepper

• Juice of 1 lemon

• 2 tbsp oil (for cooking)

• Oil for frying

• 1 liter boiling water

Instructions:

Peel the aubergines, slice them, and sprinkle with salt. Leave them in a colander for 1 hour to drain their moisture.

Pat the aubergine slices dry with a kitchen towel. Fry them in oil until golden on both sides, then drain on paper towels to remove excess oil.

In a large pan, heat 2 tablespoons of oil. Sauté the chopped onion until golden.

Add the beef chunks and brown them well.

Stir in the salt, pepper, and tomato paste. Mix thoroughly.

Pour in the boiling water, cover, and simmer for 1 hour.

After 1 hour, add the lemon juice and cook for an additional 10 minutes.

In a large ovenproof dish (like a Pyrex), layer half of the fried aubergine slices on the bottom.

Spoon the cooked beef and sauce over the aubergines.

Layer the remaining aubergines on top of the meat.

Decorate with sliced tomatoes and pour any remaining sauce over the top.

Cover the dish with foil and bake in a preheated oven at 180°C for 1 hour.