Tepsi (Tepsy) is a traditional Iraqi Layered Eggplant Casserole. The main layer ingredients include Kofta (seasoned ground meat), tomatoes, and eggplant. However, other vegetables may be included. My recipe also includes potatoes, onions, and bell peppers.
Why This recipe works
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
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. They don't have to be cooked all the way through as they will continue to cook in the oven.
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.
Cover the layered vegetables 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 and top with the chopped parsley.
Set the eggplant casserole aside as you work on the sauce.
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.
Cover the eggplant casserole with foil and bake for one hour.
Recipe FAQ's and Expert Tips
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.
- Smaller eggplant may be used, you will just need to use enough to cover the entire dish.
- 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 tsp. salt
- ½ tsp. 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 T. vegetable oil
- 1 T. sumac (optional)
- ¼ cup Italian parsley (chopped)
Sauce
- 1 cup water
- 3 ounces tomato paste
- ¼ tsp. salt
- ¼ tsp. black pepper
- ⅛ tsp. citric acid (sour salt)
- ¼ tsp. cayenne pepper (optional)
Instructions
Preheat oven to 375-Degrees F
- Sprinkle sliced eggplant with some of the salt and place 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, they will be added as separate layers.
- Lightly fry the potatoes on both sides in a few tablespoons of oil. They don't have to be cooked all the way through. They will continue to cook in the oven.
- 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.
- Cover the layered vegetables with the kofta.
- Pat the eggplant slices dry and lightly sprinkle with black pepper. Saute in the same pan using the cooking spray. Or fry them in oil, if you prefer. Add as the last layer. Top with the chopped parsley.
- Set the eggplant casserole aside as you work on the sauce.
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.
- Cover the eggplant casserole with foil and bake for one hour.
- Serve the layered eggplant casserole with Vermicelli Rice.
Notes
- Smaller eggplant may be used, you will just need to use enough to cover the entire dish.
- 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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