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    You are in: Home / Recipes / Iraqi Eggplant-Casserole Recipe
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    Iraqi Eggplant-Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Halalmom's Note:

    We had this wonderful dish last weekend, and I had to post it right away! The flavours of the vegetables and meatballs complement each other very well, and the smell while baking fills your kitchen... NOTE:Do not skip the step of frying the vegetables, I think it is absolutely necessary!

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    Units: US | Metric


    1. 1
      Fry eggplants, potatoes and onion rings in hot oil.
    2. 2
      Mix the ground meat with paprika powder, salt and pepper and form little meat-balls, about 20 pieces.
    3. 3
      Fry the meat-balls in hot oil.
    4. 4
      Layer ingredients in a large baking dish in this order: Eggplants, potatoes, onions, tomatoes, meatballs.
    5. 5
      Mix the water together with tomato paste, chopped parsley, garlic, pepper and about 3 teaspoons salt.
    6. 6
      Pour the liquid over the vegetables and the meatballs.
    7. 7
      Bake in oven at 200°C, for about one hour.
    8. 8
      Cover if necessary.
    9. 9
      Serve with cooked rice or pita bread and some crumbled feta-cheese!

    Ratings & Reviews:

    • on June 03, 2009


      Was good. I fried each kind of vegetable separately. I did have to omit the eggplant because of an allergy and was going to replace it with zucchini until I found out they were not in a good state. I used extra virgin olive oil to fry the vegetables. While I was frying the onions and when they were almost done I added some granulated raw cane sugar to them along with a dash sea salt that I sprinkled on the potatoes with freshly ground pepper as well. I took Crystal Skies idea and added a lot more parsley with good results. I also followed Aaliyah&Aaron's mum, in that I added ground allspice to the tomato paste water mixture. I also added allspice to the meat as well. I did not cook the meatballs in oil but put them raw into the pan which is a good idea as a previous time they burnt when they were fried first. I first oiled the pan with virgin olive oil before layering everything. I found I had to cover the dish with aluminum foil in the oven after a while. I served this with Saffron Rice With Cashews and Raisins. I may make this again with zucchini.

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    • on September 17, 2008

      Thank you Halalmom. I am American and my husband is a Kurd so I made this receipe for him and he loved it. Kurds call it Tepsi. I made it a second time with some modifications for work: First I fried the potatoes seperate so they would be softer, I pretty much doubled the spices in the meatballs and also added cinnamin and ground cloves. Also I added a lot more tomato paste and parsley. I added water to thin the paste before I poured it on top so there was more tomato flavor/sauce. Thank you so much for this receipe. My husband was proud of me...i did give you the credit though :-) I do request that you post a receipe for Yaghprah/Dolma. I haven't found a good one yet that tastes like the ones I've eaten at our friends. Thank you Thank you Thank you. (Supas zoor!)

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    • on February 04, 2008


      Ha, I thought I knew this recipe ;))) Well, what can I say, ever since I tried it it has been one of my favourite dishes. It's also good without the meatballs...but try to make a Middle Eastern husband eat that *g*

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    Read All Reviews (5)


    Nutritional Facts for Iraqi Eggplant-Casserole

    Serving Size: 1 (822 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 540.5
    Calories from Fat 221
    Total Fat 24.6 g
    Saturated Fat 10.4 g
    Cholesterol 73.0 mg
    Sodium 180.2 mg
    Total Carbohydrate 59.2 g
    Dietary Fiber 16.2 g
    Sugars 13.5 g
    Protein 25.1 g

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