Iraqi Eggplant Casserole Recipe

How to Make Iraqi Eggplant Casserole

1. 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.
2. Fry 3 medium potatoes, peeled and cut into 1-inch thick rounds, until golden brown. Remove and set aside.
3. Fry 1 large onion, thinly sliced into rings, until softened and lightly browned. Remove and set aside.
4. 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.
5. Heat another 1/4 cup vegetable oil in the skillet. Fry the meatballs until browned on all sides. Remove and set aside.
6. Layer the fried eggplants, potatoes, onions, and 2 lbs ripe tomatoes (sliced) in a large (9x13 inch) baking dish. Arrange the meatballs on top.
7. 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.
8. Pour the liquid mixture evenly over the vegetables and meatballs in the baking dish.
9. 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.
10. 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.