Iraqi Tepsi Baytinijan Eggplant Beef Bake

Ingredients

• 10 oz lean ground beef
• 1 small eggplant, sliced
• 1 1/2 cups crushed tomatoes
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp ground cinnamon
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Heat the oven to 400F (200C). Salt the eggplant slices on both sides and leave them in a colander for 15 minutes, then pat them thoroughly dry.
2. Brush the slices with half the oil, lay them on a sheet pan, and roast for 20 minutes, turning once, until browned and pliable. Pre-roasting is essential; raw eggplant added to the bake stays spongy and bitter.
3. Meanwhile heat the remaining oil in a skillet over medium-high heat and brown the ground beef for 6 to 8 minutes, breaking it up, until no pink remains and the bottom of the pan is well browned.
4. Add the onion and cook for 5 minutes until soft, then the garlic and cinnamon for 30 seconds. Season with salt and pepper.
5. Shape the meat into small flat patties or leave it loose, then arrange the roasted eggplant and the beef in overlapping layers in a baking dish.
6. Pour the crushed tomatoes over the top with 1/2 cup water, season the sauce, and press everything down so the eggplant is submerged.
7. Cover with foil and bake for 25 minutes, then uncover and bake for 10 to 15 minutes more, until the sauce has thickened and darkened around the edges of the dish.
8. Rest for 10 minutes before serving so the layers set, then finish with the fresh herbs and lemon wedges.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.