Iraqi Eggplant Casserole Rezept

Experience the magic of Iraqi cuisine with this flavorful Eggplant Casserole! This recipe boasts a delightful combination of tender eggplants, savory meatballs, and aromatic vegetables, creating a symphony of tastes in your mouth. The frying of the vegetables (a crucial step!) adds a depth of flavor that's simply unforgettable. The aroma alone while baking will fill your kitchen with warmth and promise. Serve with fluffy rice, pita bread, and crumbled feta for a truly authentic and satisfying meal. Perfect for a family dinner or special occasion!

Vorbereitung 45 Min.

Kochzeit 90 Min.

Kalorien 539.6 kcal

Eiweiß 50g

Bewertung Sei der Erste

Rezept Aktionen

Dieses Rezept teilen:

Rezept Autor

Das Forktionary-Küchenteam

Übernommen von Food.com und von Forktionary getestet und standardisiert.

Zutaten für Iraqi Eggplant Casserole

2 large eggplants, sliced into 1-inch thick rounds
3 medium potatoes, peeled and cut into 1-inch thick rounds
Onion
Ground Lamb
2 lbs ripe tomatoes, sliced
4 tbsp tomato paste
Garlic Cloves
Parsley
Ground Paprika
1 tsp salt (plus 3 tsp for sauce)
1/2 tsp black pepper (plus 1/2 tsp for sauce)
Oil
1 cup water

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Iraqi Eggplant Casserole? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Zubereitung von Iraqi Eggplant Casserole

Heat about 1/2 cup vegetable oil in a large skillet over medium-high heat. Fry 2 large eggplants, cut into 1-inch thick rounds, until golden brown on both sides. Remove and set aside.
Fry 3 medium potatoes, peeled and cut into 1-inch thick rounds, until golden brown. Remove and set aside.
Fry 1 large onion, thinly sliced into rings, until softened and lightly browned. Remove and set aside.
In a bowl, gently mix 1 lb ground meat (lamb or beef), 1 tbsp paprika powder, 1 tsp salt, and 1/2 tsp black pepper. Form into 20 small meatballs.
Heat another 1/4 cup vegetable oil in the skillet. Fry the meatballs until browned on all sides. Remove and set aside.
Layer the fried eggplants, potatoes, onions, and 2 lbs ripe tomatoes (sliced) in a large (9x13 inch) baking dish. Arrange the meatballs on top.
In a bowl, whisk together 1 cup water, 4 tbsp tomato paste, 1/4 cup chopped fresh parsley, 2 cloves minced garlic, 1/2 tsp black pepper, and 3 tsp salt.
Pour the liquid mixture evenly over the vegetables and meatballs in the baking dish.
Bake in a preheated oven at 200°C (400°F) for 60-75 minutes, or until the liquid has reduced and the casserole is bubbly and heated through. Cover with foil if the top browns too quickly.
Let stand for 10 minutes before serving. Garnish with crumbled feta cheese (about 1/2 cup) and serve hot with cooked rice or pita bread.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

54g

Fat

52g

Carbs

19g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat Ground Beef Recipes Lamb Recipes Mediterranean Gluten Free Baking Coffee Recipes

Recipe Tags (Choose a tag and find related recipes!)

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Iraqi Eggplant Casserole?

Iraqi Eggplant Casserole dauert insgesamt etwa 135 Minuten – ungefähr 45 Minuten Vorbereitung und 90 Minuten Kochzeit.

Wie viele Kalorien hat Iraqi Eggplant Casserole?

Iraqi Eggplant Casserole hat etwa 539.6 Kalorien pro Portion, mit ungefähr 50 g Eiweiß, 19 g Kohlenhydraten und 37 g Fett.

Welche Zutaten brauche ich für Iraqi Eggplant Casserole?

Die wichtigsten Zutaten für Iraqi Eggplant Casserole sind Eggplants, Potatoes, Onion, Ground Lamb, Tomatoes, Tomato Paste. Die vollständige Liste mit Mengenangaben findest du oben.