Iraqi Eggplant Casserole

Experience the rich, comforting flavors of the Middle East with this authentic Iraqi Eggplant Casserole, a layered masterpiece that combines tender eggplants, golden potatoes, savory spiced meat patties, and fresh tomatoes. This hearty dish is elevated by the infusion of warm, aromatic spices like cumin, coriander, and paprika, and finished with a luscious tomato sauce that ties it all together. Baked to perfection for a tender texture and lightly caramelized top, it’s the ultimate crowd-pleasing casserole, ideal for serving with fluffy rice or freshly baked flatbread. Perfect for a family dinner or special gathering, this casserole offers a delicious glimpse into Iraqi culinary tradition, blending simple ingredients into layers of bold, unforgettable flavors.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 2 large eggplants
• 500 grams ground beef or lamb
• 2 medium onions
• 3 medium garlic cloves
• 1 bunch parsley
• 4 large tomatoes
• 2 medium potatoes
• 2 tablespoons tomato paste
• 4 tablespoons vegetable oil
• 250 milliliters water
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander

Directions

Step 1

Preheat the oven to 180°C (350°F).

Step 2

Peel the eggplants in a striped pattern (leaving some skin for texture), slice them into 1 cm thick rounds, and sprinkle with salt to remove excess moisture. Set aside for 15 minutes, then pat them dry with paper towels.

Step 3

In a mixing bowl, combine the ground beef or lamb with one finely chopped onion, 2 minced garlic cloves, finely chopped parsley, 1/2 teaspoon salt, 1/2 teaspoon black pepper, paprika, cumin, and coriander. Mix thoroughly and shape into small, flat patties.

Step 4

Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Fry the eggplant slices until lightly golden on both sides. Remove and drain on paper towels.

Step 5

In the same skillet, add 1 tablespoon of oil if needed and lightly fry slices of potatoes (about 1 cm thick). Set them aside on paper towels as well.

Step 6

Slice the remaining onion and tomatoes into thin rounds. Set aside.

Step 7

In a small bowl, whisk together tomato paste, water, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to create a flavorful sauce.

Step 8

In a deep baking dish, layer the eggplant slices, potato slices, meat patties, onion slices, and tomato slices. Repeat the layers until all ingredients are used, finishing with a layer of tomato slices on top.

Step 9

Pour the tomato sauce evenly over the casserole, ensuring it seeps through the layers.

Step 10

Cover the baking dish with foil and bake in the preheated oven for 45 minutes. Then, remove the foil and bake for an additional 15 minutes to slightly thicken the sauce and caramelize the top.

Step 11

Remove from the oven and let the casserole rest for 10 minutes before serving. Serve warm with rice or flatbread.

Nutrition Facts

Serving size	3062 grams (3062.0g)

Amount per serving	% Daily Value*
Calories	2591

Total Fat 158.30g	203%
Saturated Fat 48.40g	242%
Polyunsaturated Fat 34.20g
Cholesterol 400mg	133%
Sodium 2891mg	126%
Total Carbohydrate 200.50g	73%
Dietary Fiber 53.80g	192%
Total Sugars 65.10g
Protein 116.10g	232%

Vitamin D 0IU	0%
Calcium 524mg	40%
Iron 30mg	164%
Potassium 8163mg	174%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.9%

Protein: 17.3%

Carbs: 29.8%