Tepsi Baytinijan Eggplant and Beef Meatball Bake with Tomato and Potato

By AislePrompt Editorial · Published 2026-10-09 · Updated 2026-10-09

Fried eggplant slices, potatoes, onions, and spiced beef meatballs are layered in a tray and baked in a garlicky tomato sauce. This Baghdad classic is usually served over white rice. This Iraqi-inspired beef recipe, ready in about 115 minutes, pairs ground beef (80/20), large globe eggplants, russet potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 560 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 lb ground beef (80/20)
• 2 large globe eggplants
• 2 russet potatoes
• 2 yellow onions
• 1 green bell pepper
• 3 Roma tomatoes, sliced
• 3 tbsp tomato paste
• 1 cup tomato sauce
• 6 garlic cloves
• 1/3 cup fresh parsley, chopped
• 1 tsp ground cumin
• 1 1/2 tsp baharat spice blend
• 1 tbsp tamarind paste
• 1 cup vegetable oil, for frying
• 1 1/2 cups water
• 2 tsp salt
• 1 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Slice the eggplants into 1/2-inch rounds, salt them, and let them stand for 20 minutes. Pat dry.
2. Step 2: Slice the potatoes 1/4 inch thick and one onion into rings. Cut the bell pepper into strips.
3. Step 3: Fry the eggplant in the oil until golden on both sides and drain on paper towels. Fry the potatoes until lightly golden and drain.
4. Step 4: Grate the second onion, squeeze out the juice, and mix it with the beef, parsley, 3 minced garlic cloves, cumin, baharat, 1 tsp salt, and the pepper. Shape into 1 1/2-inch meatballs and brown them in a skillet.
5. Step 5: Heat the oven to 375°F. In a 9x13-inch dish, layer the potatoes, eggplant, and meatballs, then the onion rings, tomato slices, pepper strips, and the remaining garlic cloves (whole).
6. Step 6: Whisk the tomato paste, tomato sauce, tamarind, water, and remaining salt, then pour it over the tray.
7. Step 7: Cover with foil and bake for 40 minutes. Uncover and bake 20 minutes more, until the sauce thickens and the top browns.
8. Step 8: Serve hot with white rice.