Iraqi Aubergine Tepsi
Aubergine soaks up a shocking amount of oil and collapses. The fix: salt it and leave it half an hour so its bitter water leaves and its cells shrink, then dry it. It then absorbs far less oil and holds its shape in the tray.
- Prep
- 45 min
- Cook
- 55 min
- Total
- 100 min
- Calories
- 420
Tepsi means 'tray' in Iraqi, and aubergine tepsi is the best-known version. Layers of aubergine, potato, tomato and minced meat in sauce, all baked. A classic home dish made in large quantities that keeps well.
Method
-
1
Salt the aubergine
Sprinkle salt over the aubergine slices in a colander and leave them 30 minutes. Brown, bitter water will come out. Rinse and dry them very thoroughly with a towel.
⏱ 35 min -
2
Fry
Fry the aubergine and potato in the oil until coloured (not fully cooked) and drain them on paper.
⏱ 18 min -
3
The meat
Brown the minced meat with the garlic, spices and salt until its moisture has gone.
⏱ 10 min -
4
The sauce
Mix the tomato paste with the hot water, pomegranate molasses, cumin and salt.
⏱ 4 min -
5
Layer
In the tray: potato at the bottom → minced meat → aubergine → onion and pepper → tomato on top. The potato goes underneath so it soaks up the sauce.
⏱ 8 min -
6
Pour and bake
Pour the sauce down the sides rather than over the top, cover with foil and bake at 190°C for 40 minutes.
⏱ 42 min -
7
Brown
Remove the foil and give it 15 minutes more until the top browns and the sauce thickens.
⏱ 15 min
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Tips that actually matter
- Half an hour of salting the aubergine halves the oil it absorbs and removes the bitterness.
- Dry the aubergine well after rinsing — wet slices spit in the oil.
- Potato at the bottom so it drinks the sauce and the aubergine does not drown.
- Pomegranate molasses is the Iraqi signature — it adds a depth of acidity absent from other versions.
People also ask
Can I roast the aubergine instead of frying?
Yes, and it is much lighter — brush with oil and bake for 20 minutes at 220°C. The flavour is slightly less rich, but the calorie difference is substantial.
Why did my tray come out watery?
Tomatoes and aubergine release water. Take the foil off for the last 15 minutes so it evaporates, and reduce the water in the sauce if your vegetables are watery.
Can it be vegetarian?
Yes — leave out the meat and add cooked chickpeas or mushrooms. The dish is made this way during fasting days anyway.
Cook mode
Iraqi Aubergine Tepsi
-
1
Salt the aubergine
Sprinkle salt over the aubergine slices in a colander and leave them 30 minutes. Brown, bitter water will come out. Rinse and dry them very thoroughly with a towel.
-
2
Fry
Fry the aubergine and potato in the oil until coloured (not fully cooked) and drain them on paper.
-
3
The meat
Brown the minced meat with the garlic, spices and salt until its moisture has gone.
-
4
The sauce
Mix the tomato paste with the hot water, pomegranate molasses, cumin and salt.
-
5
Layer
In the tray: potato at the bottom → minced meat → aubergine → onion and pepper → tomato on top. The potato goes underneath so it soaks up the sauce.
-
6
Pour and bake
Pour the sauce down the sides rather than over the top, cover with foil and bake at 190°C for 40 minutes.
-
7
Brown
Remove the foil and give it 15 minutes more until the top browns and the sauce thickens.
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