Traditional Iraqi Eggplant Casserole - Tepsi Batinjan ( Oil free) Moussaka Al Batinjan

ground meat

🥗Healthier: ground turkey

💰Cheaper: lentils

Lentils provide protein at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

bay leaves

💰Cheaper: dried thyme

Dried thyme can provide a similar aromatic flavor.

fresh parsley

💰Cheaper: dried parsley

Dried parsley is more accessible and has a longer shelf life.

Preheat oven to 350°F.

Slice eggplants and tomatoes; place on a baking sheet with a light spray of oil and roast in the oven.

In a saucepan, add chopped onions and garlic; sauté without oil until translucent.

Add ground meat to the saucepan and cook until browned.

Stir in chopped bell peppers and cook on high heat.

Add spices (curry, turmeric, salt, black pepper, cumin, red pepper) to the meat mixture and stir.

Transfer the meat mixture to a Dutch oven or deep oven-safe dish.

In the same saucepan, mix tomato paste with 3.5 cups of water and heat until thickened.

Add lemon juice, pomegranate syrup, dried mint, dried lime, and salt to the sauce; mix well.

Layer roasted eggplants and tomatoes over the meat in the Dutch oven.

Pour the sauce over the layered vegetables and meat.

Cover with a lid and bake in the oven for 2 hours.

Cooking Techniques

Equipment Needed

Spice Level: