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    You Are Here Home » Assyrian Recipes

    Published: May 29, 2020 Updated: Apr 1, 2022 by Hilda Sterner | This post may contain affiliate links 2 Comments

    Layered Eggplant Casserole (Tepsi)

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    eggplant casserole over white rice pin

    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.

    eggplant casserole over 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.

    eggplant being sliced

    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.

    uncooked ground beef kofta mixture in a bowl
    beef kofta kabob, uncooked in a bowl

    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. 

    potato slices frying in a pan

    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.

    sliced tomatoes over other ingredients in a casserole dish
    sliced tomatoes, onions, and red pepper in a casserole dish
    layered casserole ingredients topped with kabob on top

    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.

    eggplant casserole with eggplant slices on top

    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.

    tomato sauce in a saucepan
    Tepsi: cooked eggplant casserole with tomato sauce on top

    Baking Instructions

    Cover the eggplant casserole with foil and bake for one hour.

    uncooked eggplant casserole in a casserole dish

    Recipe FAQs

    Do you have to peel eggplant before cooking it?

    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!

    What does eggplant taste like?

    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.

    What to serve with Eggplant Casserole

    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.
    Tespi (eggplant casserole) on white rice served on a red plate

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      Roasted Eggplant Dip (Baba Ganoush)
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      Sheikh Mahshi|Meat-Stuffed Eggplant
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      Iraqi Beef Chilifry (Sauteed Meat & Vegetables)

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

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    eggplant casserole on white rice

    Layered Eggplant Casserole (Tepsi)

    This Iraqi Eggplant Casserole is known as "Tepsi." Sliced veggies, including eggplant, are layered with seasoned meat patties and cooked in a tomato sauce.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course, Main Dish
    Cuisine: Assyrian, Middle Eastern
    Prep Time: 15 minutes
    Cook Time: 1 hour 15 minutes
    Total Time: 1 hour 30 minutes
    Servings: 8 people
    Calories: 344kcal
    Author: Hilda Sterner

    Ingredients

    • 3 lbs kofta
    • 1 large eggplant (sliced into â…›" rings)
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • cooking spray
    • 2 large potatoes (sliced into â…›" rings)
    • 3 firm Roma tomatoes (sliced into â…›" rings)
    • 1 large bell pepper (sliced into â…›" rings)
    • 1 large onion (sliced into â…›" 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
    • â…› 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.

    Nutrition

    Serving: 1serving | Calories: 344kcal | Carbohydrates: 27g | Protein: 36g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 98mg | Sodium: 524mg | Fiber: 6g | Sugar: 7g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

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    1. Sandra says

      January 22, 2023 at 7:16 pm

      Loved this! Exactly what my mum used to make with variable left over vegetables.

      Not any means neat but the boys clean their plates haha

      Reply
      • Hilda Sterner says

        January 23, 2023 at 7:19 am

        Hey Sandra, As long as the boys polish off their plates that's all that matters! 😂 Thanks for the review, I'd love a star rating too, if you don't mind. 🤓

        Reply

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