Photograph of the finished Tepsi baytinijan

Middle East · Khay cà tím thịt viên Tepsi baytinijan

Tepsi baytinijan

2 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Eggplant Eggplant 1 kg
  • Photograph of Lamb Lamb 600 g
  • Photograph of Potato Potato 480 g
  • Photograph of Tomato Tomato 8
  • Photograph of Onion Onion 2
  • Photograph of Thick tomato passata Thick tomato passata 120 g
  • Photograph of Baharat spice blend Baharat spice blend 12 g
  • Photograph of Oil Oil 200 ml
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Parsley Parsley 24 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Cut the eggplant into 1 cm thick slices, toss with salt for 20 minutes, then squeeze out the excess water and pan-fry for 3 minutes on each side.
  2. 2 Shape the minced lamb mixed with onion and baharat into flat patties the size of eggplant slices.
  3. 3 Pan-fry the meatballs and potato slices until browned, then drain off excess oil.
  4. 4 Arrange the eggplant, meatballs, potatoes, and tomatoes in a circle in a tray, alternating them upright so the sauce can flow evenly through each layer.
  5. 5 Mix the tomato sauce with garlic and 200 ml of water, then pour it in and bake at 190 degrees for 45 minutes.

With an appliance

  • Air fryer 1 hr 20 min

    Replace step 5: spray oil around the small tray, divide the eggplant, meatballs, and potatoes into two batches, then cook in a steamer at 205 degrees for 29 minutes, rotating the tray at minute 14. This is about 16 minutes faster than a conventional oven, but you have to divide it into batches because the pot is smaller.

Start cooking