Tepsi Baytinican | Iraqi Baked Eggplant and Meatball Casserole

Peel the eggplant in stripes and cut it into 1.5 cm rounds. Salt the slices and arrange them in a colander. Peel the potatoes, cut them into 8 mm slices, and soak them in cold water to remove excess starch so they do not stick while frying.

Knead the ground beef with the grated onion, finely chopped parsley, spices, salt, and black pepper for 4–5 minutes; kneading helps bind the mixture so the meatballs hold together in the pan. Shape them into flat patties slightly smaller than the eggplant slices and 1 cm thick.

Heat the oil to 180°C / 355°F. Pat the eggplant and potatoes dry, then fry them separately until golden on both sides. Transfer them to a wire rack. Fry the meatballs for 2 minutes per side; leave them raw inside, as they will finish cooking in the oven.

Preheat the oven to 190°C / 375°F. Spread the potato slices across the bottom of a baking dish, then arrange the meatballs and eggplant in a single layer on top. Tuck the sliced onion, tomato rounds, and lengthwise-halved peppers between them. Do not press down the layers.

Slowly pour the sauce around the edge of the baking dish without washing it over the top layer of tomatoes. Cover with foil and bake for 40 minutes. Remove the foil and bake for another 20 minutes, until the top is browned and the sauce has reduced by half. Let rest for 10 minutes after removing it from the oven so the sauce can settle.