Iraqi Eggplant Casserole Recette

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!

Préparation 45 min

Cuisson 90 min

Calories 539.6 kcal

Protéines 50g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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

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Comment préparer 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

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Questions fréquentes

Combien de temps faut-il pour préparer Iraqi Eggplant Casserole ?

Iraqi Eggplant Casserole prend environ 135 minutes du début à la fin — environ 45 minutes de préparation et 90 minutes de cuisson.

Combien de calories contient Iraqi Eggplant Casserole ?

Iraqi Eggplant Casserole contient environ 539.6 calories par portion, avec environ 50 g de protéines, 19 g de glucides et 37 g de lipides.

De quels ingrédients ai-je besoin pour Iraqi Eggplant Casserole ?

Les principaux ingrédients de Iraqi Eggplant Casserole sont Eggplants, Potatoes, Onion, Ground Lamb, Tomatoes, Tomato Paste. Consultez la liste complète avec les quantités ci-dessus.