PERSIAN BEEF & AUBERGINE CASSEROLE (TEPSI BAYTINIJAN)

Persian Beef & Aubergine Casserole (Tepsi Baytinijan)

Persian Beef & Aubergine Casserole (Tepsi Baytinijan)

Tepsi translates as ‘casserole’ and this is a traditional Persian dish of meatballs in tomato sauce with aubergine. 

 

Ingredients | Serves 4-6

  • 350g minced beef 

  • 4 large garlic cloves, crushed 

  • ¼ tsp curry powder 

  • 2 aubergines, cut into 1 cm slices 

  • 120ml olive oil 

  • 2 large potatoes, peeled and cut into 1cm 

  • 1 large onion, cut into 1cm slices 

  • 1 large green pepper, cored, de-seeded and sliced 

  • 350ml water 

  • 4 tbsp tomato purée 

  • 1½ tbsp tamarind paste 

  • 1½ tbsp granulated sugar 

  • 3 large tomatoes, cut into 1cm slices 

  • Salt and pepper 

  • Basmati rice or bread, to serve 

SHOP THE LOOK

Method

  1. Preheat the oven to 180℃

  2. Place the beef and two crushed garlic cloves in a bowl. Add the curry powder and some salt and pepper and mix by hand until well combined. Divide the mixture into 12 equal parts and roll into balls and set aside.

  3. Heat a large non-stick frying pan on a medium-high heat. Brush both sides of the aubergine slices in olive oil and fry in batches for 5 minutes on each side, until golden. Set aside.

  4. Brush the potato slices with oil and cook in the same pan for 5 minutes on each side until golden. But not completely cooked through. Set aside. 

  5. In the same pan, fry the onion slices and green peppers in about 2 tablespoon for oil for 5 minutes, until just golden. Add the remaining garlic and fry for 1 minute. Set aside.

  6. Finally, fry the meatballs on a high heat for 1 minute per side until well browned but not cooked through. 

  7. In a measuring jug, mix the water with the tomato purée, tamarind paste and sugar until well blended. 

  8. Arrange half of the aubergine, potato, onion, pepper, tomatoes and meatballs in a 30cm round baking dish, overlapping them. Season well, then pour half of the tomato sauce over the top. Repeat with the rest of the vegetables and meatballs. Season well and pour the remaining sauce on top.

  9. Cover with foil or a lid and bake for 30 minutes, then uncover and bake for another 10-15 minutes. Serve with basmati rice or bread to mop up the sauce. 

 
 
Recipe from p52 from Together

Recipe from p52 from Together

 
Nihal Shah