Recipes · Iraqi · Casseroles
Tepsi Baytinijan (Iraqi Baked Eggplant and Kofta Tray)
One serving has 602 kcal and 26 g protein, and at least a fifth of a woman's daily need of cobalamin (125%), vitamin K (118%), niacin (73%), zinc (65%), vitamin C (52%) and pyridoxine (51%). Ready in 70 minutes.
- Preparation: 25 min
- Cooking: 45 min
- Makes: 1 serving (473 g)
- Difficulty: Medium
- Diets: Gluten-free, Dairy-free
- Contains: meat
Ingredients
- 130 g Lamb, ground, raw
- 25 g Onions, raw
- 100 g Eggplant, raw
- 80 g Potatoes, raw
- 60 g Tomatoes, raw
- 15 g Tomato paste
- 4 g Garlic, raw
- 5 g Parsley, fresh
- 12 g Olive oil
- 1.3 g Salt
- 0.3 g Black pepper
- 0.4 g Cumin
- 40 g Water
Method
- Mix the ground lamb with half the chopped onion, half the garlic, the cumin, black pepper and half the salt, and shape into small flat patties (kofta).
- Slice the eggplant and potato into rounds and fry them briefly in half the oil, a few minutes per side, until lightly golden; they will finish cooking in the oven, so drain them on paper towels.
- Brown the kofta patties in the same pan for 2-3 minutes per side, just to sear; they too will finish cooking through in the oven.
- Layer the fried potato, eggplant and kofta in a baking dish, tucking the sliced tomato and remaining onion and garlic between the layers.
- Mix the tomato paste with the water, remaining salt and remaining oil, and pour it evenly over the tray.
- Cover with foil and bake at 190 °C (375 °F) for 30-35 minutes, until the kofta is cooked through with no pink remaining and the vegetables are tender; scatter with parsley before serving.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 602 kcal | 28% |
| Carbohydrates | 29.4 g | |
| Water | 370 mL | |
| Fiber | 6.8 g | 23% |
| Protein | 26.1 g | 54% |
| Tryptophan | 0.29 g | |
| Threonine | 1.1 g | |
| Isoleucine | 1.2 g | |
| Leucine | 1.9 g | |
| Lysine | 2.1 g | |
| Methionine | 0.6 g | |
| Cystine | 0.3 g | |
| Phenylalanine | 1 g | |
| Tyrosine | 0.82 g | |
| Valine | 1.4 g | |
| Histidine | 0.76 g | |
| Fat | 43.1 g | |
| Monounsaturated | 21.4 g | |
| Polyunsaturated | 3.9 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 3.1 g | |
| Saturated | 15 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 94.9 mg | |
| Calcium | 77.4 mg | 8% |
| Copper | 0.43 mg | 48% |
| Iron | 4.3 mg | 24% |
| Magnesium | 81 mg | 26% |
| Manganese | 0.65 mg | 36% |
| Phosphorus | 319 mg | 46% |
| Potassium | 1,244 mg | 26% |
| Selenium | 26.6 µg | 48% |
| Sodium | 606 mg | |
| Zinc | 5.2 mg | 65% |
| Thiamin (vitamin B1) | 0.3 mg | 27% |
| Riboflavin (vitamin B2) | 0.39 mg | 35% |
| Niacin (vitamin B3) | 10.2 mg | 73% |
| Pantothenic acid (vitamin B5) | 1.5 mg | 30% |
| Pyridoxine (vitamin B6) | 0.66 mg | 51% |
| Folate (vitamin B9) | 80.8 µg | 20% |
| Cobalamin (vitamin B12) | 3 µg | 125% |
| Choline | 120 mg | 28% |
| Vitamin A | 59 µg | 8% |
| Vitamin C | 39.2 mg | 52% |
| Vitamin D (D2 + D3) | 2.6 IU | 0% |
| Vitamin E | 3.3 mg | 22% |
| Vitamin K | 106 µg | 118% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
4.5 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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