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.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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 salt 60 seconds until sticky. Shape into 12 oval patties about 5cm long. Have all vegetables sliced and broth ingredients whisked together.
Sear
Heat 2 tbsp olive oil in a wide skillet over medium-high 1 minute. Working in two batches, sear meatballs 4 minutes per batch, turning once, until deeply golden on two sides. Transfer to a plate.
Build
Heat oven to 200C. Brush a 28cm baking dish with 2 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.
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.
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.