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Traditional Iraqi dish to tackle your hunger?

Dubai - Chef Roya Tarzaban from Al Islami Foods says this recipe is "inspired by a traditional Iraqi dish that most children have grown up with having at home.

For most of us, when it comes to food, nothing beats a delicious home-cooked meal. Since Iftar is about sharing a meal with family and friends, we're presenting a meal perfect for the gathering that evokes both nostalgia and gustatory satisfaction: ?Tepsi Beitinjan (kofta, eggplant and potato casserole).
Chef Roya Tarzaban from Al Islami Foods says this recipe is "inspired by a traditional Iraqi dish that most children have grown up with having at home. 
Tepsi is a reference to a baking dish or casserole, and "Beitinjan" means eggplant in Arabic. This is a deeply satisfying dish with layers of kofta, potato, onions, capsicum and eggplant in a rich tomato sauce.
Chef Roya attests: "It really embodies home-cooked comfort food that is perfect for the Ramadan season."
Iraqi Tepsi Beitinjan (kofta, eggplant, and potato casserole)
Ingredients:
> 2 medium eggplants
> 2 large red onions
> 2 large potatoes
> 2 large green capsicums
> 2 large beef tomatoes
> Cooking oil 
> 400g Al Islami minced beef 
> 1 red onion, grated
> 1/4 tsp coriander powder
> 1/4 tsp turmeric powder
> 1/4 cup finely minced parsley 
> 500ml hot chicken stock
> 1/4 cup tomato paste
> 1/4 cup pomegranate syrup
> 1/2 lemon squeezed
> 1/2 tsp celery powder 
> 1/4 tsp cumin powder
> 1/8 tsp cardamom powder
> 1/8 tsp cinnamon powder
> Salt and pepper
 
Preparation:
> Preheat the oven to 180C
> In a bowl, mix the contents of the tomato sauce and set aside. 
> Slice the eggplant into thick rounds, place in a colander and sprinkle with salt. Set aside for ?30 minutes so they release ?their water.
> Peel and slice the red onions, potatoes, tomatoes, and capsicums into rounds. 
> Combine the minced beef, grated onion, parsley and spices. With the palm of your hands, roll into medium-sized balls and form into patties.
> On a medium high heat, Lightly pan fry the koftas for a minute on each side to brown, and set aside.
> Pat dry the eggplant with paper napkins and brush them with some oil. Using the same pan, lightly pan fry on each side for 3-4 minutes, and set them aside.
> Lastly, lightly pan fry the potato and onion rounds for a minute on each side and set aside.
> In a deep ovenproof baking dish, layer the eggplant, onion, tomato, capsicum, potato, and kofta in rows at a slight angle.
> Pour the tomato sauce all over the casserole, and bake in the oven for 45 min to 1 hour until fully cooked through, potatoes are tender, and the sauce has thickened. 
> Serve alongside basmati rice or fluffy Arabic bread
angel@khaleejtimes.com