Middle Eastern · Dinner
Iraqi Spiced Lamb and Eggplant Bake
Lamb Tepsi Baytinijan One Pan
Iraqi tray-baked lamb meatballs layered with eggplant, tomato, and potato in a baharat-cumin broth, finished with parsley and served with samoon bread.
$$
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
780Calories
28gProtein
52gFat
52gCarbs
8gSugar
7gFiber
1240mgSodium
78mgChol
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Instructions
1
Prep
Salt eggplant rounds with 1 tsp salt, rest on paper towel 10 minutes, pat dry. Knead lamb mince with grated onion, garlic, baharat, cinnamon, allspice, and remaining salt 60 seconds until sticky. Shape into 12 oval patties about 5cm long. Have all vegetables sliced and broth ingredients whisked together.
2
Sear
Heat 2 tbsp olive oil in a wide skillet over medium-high 1 minute. Working in batches if needed to avoid crowding, sear meatballs 4 minutes, turning once, until deeply golden on two sides. Transfer to a plate.
3
Build
Heat oven to 200C. Brush a 30cm baking dish with 1 tbsp olive oil. Layer potato slices across the base, then alternate eggplant, tomato, and onion rounds standing on edge in concentric circles, nestling meatballs evenly throughout.
4
Bake
Pour whisked broth evenly over the layered tray. Cover tightly with foil and bake at 200C for 25 minutes. Uncover and bake 10 minutes more until broth thickens, vegetables are tender, and meatballs are cooked through.
5
Rest and plate
Rest the tray 3 minutes. Scatter finely chopped parsley over the top. Warm samoon bread directly over a low gas flame 20 seconds per side. Serve the tepsi with warm bread and lemon wedge alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) lamb mince
- 260g (9.2 oz) yellow onion
- 6 garlic cloves
- 3 tsp baharat spice mix
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 3 tsp fine sea salt
- 300g (10.6 oz) eggplant
- 240g (8.5 oz) waxy potato
- 300g (10.6 oz) ripe tomato
- 120ml (1/2 cup) extra-virgin olive oil
- 2 tsp tomato paste
- 1 tsp ground cumin
- 0.5 tsp Aleppo pepper
- 300ml (1 1/4 cup) hot water
- 20g (small handful) flat-leaf parsley
- 2 samoon bread
- 2 lemon wedges