TEPSI BADENJAN

Tepsi Badenjan is a traditional Iraqi casserole dish that translates to "eggplant tray". It is a beloved comfort food, often described as a layered dish consisting of fried or roasted eggplant, meat patties, tomatoes, all baked together in a tomato-based sauce.

It is a cornerstone of Iraqi home cooking, representing a rich culinary heritage often served at family gatherings.

🍆 Tepsi Badenjan (eggplant tray)

Ingredients

For the eggplant & meat

• 4 large aubergines (eggplants)

• 1 kg minced meat (beef or lamb)

• 120 g onion, finely minced

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp turmeric

• 3 tomatoes, sliced

• Oil for frying

For the sauce

• Juice of 1 lemon

• 1 can (400 g) tomato pulp (crushed tomatoes)

• 2 tbsp tomato paste

• 1 tsp salt

• ½–1 tsp black pepper

• 400 ml water

Instructions

Peel the aubergines in stripes (leaving some skin for structure).

Slice into 2 cm rounds.

Sprinkle with salt and leave for 1 hour to draw out bitterness.

Pat dry with kitchen paper.Fry in oil until golden.

Transfer to paper towels to drain excess oil.

In a bowl, combine minced meat, onion, salt, pepper, and turmeric.Mix well.

Shape into small flat patties.

Fry until lightly browned (they will finish cooking in the oven).Set aside.

Preheat oven to 180°C.

In a large oven dish (Pyrex or similar), arrange:

a layer of aubergine, meat patties ,

tomato slices

In a bowl, mix:

• lemon juice

• tomato pulp

• tomato paste

• salt & pepper

• water

Stir until smooth.Pour evenly over the assembled tray.

Bake for 50–60 minutes until bubbling and fully cooked.

Serve with rice or bread