Iraqi Eggplant-Casserole

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

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!

Ingredients Nutrition


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


Most Helpful

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 Recipe #136535. I may make this again with zucchini.

UmmBinat June 03, 2009

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!)

Crystal Skies September 17, 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*

elenasimona February 04, 2008

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