Tepsi (Tepsy) is a traditional Iraqi layered eggplant casserole. Similar to Greek moussaka, it has layers of eggplant, kofta (seasoned ground meat), and sliced eggplants. Tepsi is even heartier, it includes potatoes, onions, and bell peppers. It is always served over white or vermicelli rice.
About This Recipe
I originally learned about this Tepsi recipe from my Aunt, Alice. It was while I was researching recipes for Mom's Authentic Assyrian Recipes cookbook. Although this recipe wasn't a part of mom's repertoire, my aunt explained it in a way that seemed simple enough to test out.
In my original recipe, I wrapped finger-sized kofta kabobs with a strip of sauteed eggplant. I then covered the kabobs with layers of sliced veggies. This included tomatoes, onions, and of course, eggplant.
However, now that I'm a more experienced cook, I think I was doing it all wrong. Layering most of the vegetables under the kofta is a better way of preparing this eggplant casserole. because it allows the veggies to soak up the amazing kofta flavor.
Additionally, I decided to add a layer of potatoes on the bottom of the dish so that they can get cooked in all those yummy juices. After all, who doesn't love potatoes, am I right?
How to Make This Recipe
Preheat oven to 375-Degrees F
Step 1: Sprinkle sliced eggplant with half of the salt and place it on a napkin-covered cookie sheet. This will allow the eggplant to sweat and release its bitter juices.
Step 2: Next, make the kofta mixture using my kofta recipe. Shape the meat into kofta kabob-shaped portions. Quickly brown on both sides in a large pan. Don't cook all the way through as they will continue to cook in the casserole.
Step 3: Slice the potatoes, tomatoes, bell peppers, and onions into rings. Do not mix as they will be added as separate layers. Lightly fry the potatoes on both sides in a few tablespoons of oil.
Pro Tip: They don't have to be cooked all the way through as they will continue to cook in the oven.
Step 4: Coat a 9" x 13" casserole dish with cooking spray. Layer the potato rings along the bottom of the dish. Lightly season with some of the remaining salt, black pepper, and sumac powder. Layer and season the tomatoes, bell pepper, and onions. Top with the kofta patties/kabobs.
Step 5: Pat the eggplant slices dry and lightly sprinkle with black pepper. Saute in the same pan using the cooking spray. Or you can fry them in oil if you prefer. Add the eggplant as the last layer. Sprinkle with parsley, optional. Set the eggplant casserole aside as you work on the sauce.
Prepare Tomato Sauce
Add water to a small saucepan. Whisk in the tomato paste until smooth. Stir the salt, black pepper, and citric acid into the sauce. Add cayenne pepper, if using. Bring sauce to a boil and pour evenly over the casserole.
Baking Instructions
Cover the eggplant casserole with foil and bake for one hour.
Recipe FAQs
Whether you peel an eggplant or leave the skin on is totally up to you. I prefer to leave the skin on for this Eggplant Casserole recipe, but feel free to peel the eggplant if you wish!
Eggplant has a mild flavor that's easy to love. Sometimes eggplant can be slightly bitter, which is why I always recommend sweating it first by sprinkling the uncooked eggplant with salt first.
One thing to keep in mind is that eggplant takes on the flavor of the other ingredients used in the recipe, similar to tofu.
Assyrians traditionally serve Tespi with white or Vermicelli Rice. But that's not the only way to enjoy this delicious dish!
Tepsi can also be wrapped in Lavash bread or stuffed in a Pita Pocket for a tasty Middle Eastern-style sandwich. Or for a lower-carb option, this casserole is very filling on its own.
Pro Tips
- Smaller eggplant may be used, you will just need to use enough to cover the entire dish.
- To lower the fat content of the recipe you can spray the eggplant with cooking spray and bake them instead of frying them in oil.
- Feel free to skip the parsley if you wish (like I did) or sprinkle chopped parsley over the dish before serving.
- Tepsi is sometimes prepared by shaping the kofta into small patties that are arranged standing in the dish and alternated with eggplant, and tomato slices.
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Layered Eggplant Casserole (Tepsi)
Ingredients
- 3 lbs kofta
- 1 large eggplant (sliced into ⅛" rings)
- 1 teaspoon salt
- ½ teaspoon black pepper
- cooking spray
- 2 large potatoes (sliced into ⅛" rings)
- 3 firm Roma tomatoes (sliced into ⅛" rings)
- 1 large bell pepper (sliced into ⅛" rings)
- 1 large onion (sliced into ⅛" rings)
- 2 tablespoon vegetable oil
- 1 tablespoon sumac (optional)
- ¼ cup Italian parsley (chopped)
Sauce
- 1 cup water
- 3 ounces tomato paste
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon citric acid (sour salt)
- ¼ teaspoon cayenne pepper (optional)
Instructions
Preheat oven to 375-Degrees F
- Sprinkle sliced eggplant with half of the salt and place it on a napkin-covered cookie sheet. This will allow the eggplant to sweat and release its bitter juices.
- Next, make the kofta mixture using my kofta recipe. Shape the meat into kofta kabob-shaped portions. Quickly brown on both sides in a large pan. Don't cook all the way through as they will continue to cook in the casserole.
- Slice the potatoes, tomatoes, bell peppers, and onions into rings. Do not mix as they will be added as separate layers. Lightly fry the potatoes on both sides in a few tablespoons of oil.
- Coat a 9" x 13" casserole dish with cooking spray. Layer the potato rings along the bottom of the dish. Lightly season with some of the remaining salt, black pepper, and sumac powder. Layer and season the tomatoes, bell pepper, and onions. Top with the kofta patties/kabobs.
- Pat the eggplant slices dry and lightly sprinkle with black pepper. Saute in the same pan using the cooking spray. Or you can fry them in oil if you prefer. Add the eggplant as the last layer. Sprinkle with parsley, optional. Set the eggplant casserole aside as you work on the sauce.
Prepare Tomato Sauce
- Add water to a small saucepan. Whisk in the tomato paste until smooth. Stir the salt, black pepper, and citric acid into the sauce. Add cayenne pepper, if using. Bring sauce to a boil and pour evenly over the casserole.
Baking Instructions
- Cover the eggplant casserole with foil and bake for one hour.
Serving Suggestions
- Serve the layered eggplant casserole with Vermicelli Rice.
Notes
- The potatoes don't have to be cooked all the way through as they will continue to cook in the oven.
- Smaller eggplant may be used, you will just need to use enough to cover the entire dish.
- To lower the fat content of the recipe you can spray the eggplant with cooking spray and bake them instead of frying them in oil.
- Feel free to skip the parsley if you wish (like I did) or sprinkle chopped parsley over the dish before serving.
- Tepsi is sometimes prepared by shaping the kofta into small patties that are arranged standing in the dish and alternated with eggplant, and tomato slices.
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