Iraqi · Lunch, Dinner

Tepsi baytinijan

A baked Iraqi tray of eggplant and spiced lamb mince in tomato sauce.

Calories

583 kcal

Protein

25 g

Carbs

51 g

Fat

31 g

Prep

15 min

Cook

40 min

Per serving, for one person.

• Gluten free
• Dairy free

Ingredients

• 110 g Lamb mince
• 150 g Aubergine
• 90 g Chopped tomatoes (tinned)
• ½ onion Onion
• 1 clove Garlic
• ½ tbsp Olive oil
• 1 tsp Baharat spice mix
• 40 g Basmati rice
• ¼ tsp Salt

Method

1. Brush the eggplant slices with half the oil and roast or grill until soft and golden, about 15 minutes.
2. Cook the onion and garlic in the remaining oil for 6 minutes, add the lamb mince and baharat and brown for 6 minutes.
3. Layer the eggplant and lamb mixture in a baking dish, pour over the tomatoes and bake at 200°C for 20 minutes.
4. Serve with the cooked rice.

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