Tepsi baytinijan

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.