Tepsi Baytinijan By Intlak Alsaiegh From The Hubb C

Name: Tepsi Baytinijan By Intlak Alsaiegh From The Hubb Community Kitchen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 350 grams ground beef (3/4 pound); 4 large garlic cloves, minced; 3/4 teaspoon curry powder; 2 eggplants, about 700 grams/1 1/2 pounds, cut into 1 1/2-centimeter/1/2-inch slices; 120 milliliters olive oil (1/2 cup); 2 large potatoes, about 500 grams/1 pound, peeled and cut into 1 1/2-centimeter/1/2-inch slices; 1 large onion, peeled and cut into 1-centimeter/1/2-inch slices; 1 large green pepper, cored, seeded and sliced; 350 milliliters water (1 1/2 cups); 4 tablespoons tomato paste; 1 1/2 tablespoons tamarind paste; 1 1/2 tablespoons sugar; 3 ripe tomatoes, about 280 grams/10 ounces, cut into 1-centimeter/1/2-inch slices; Salt; White pepper

Servings: persons

350 grams ground beef (3/4 pound)
4 large garlic cloves, minced
3/4 teaspoon curry powder
2 eggplants, about 700 grams/1 1/2 pounds, cut into 1 1/2-centimeter/1/2-inch slices
120 milliliters olive oil (1/2 cup)
2 large potatoes, about 500 grams/1 pound, peeled and cut into 1 1/2-centimeter/1/2-inch slices
1 large onion, peeled and cut into 1-centimeter/1/2-inch slices
1 large green pepper, cored, seeded and sliced
350 milliliters water (1 1/2 cups)
4 tablespoons tomato paste
1 1/2 tablespoons tamarind paste
1 1/2 tablespoons sugar
3 ripe tomatoes, about 280 grams/10 ounces, cut into 1-centimeter/1/2-inch slices
Salt
White pepper

1
Preheat the oven to 400u00b0F.
2
Place the beef and half of the crushed garlic in a bowl. Add the curry powder and mix by hand until well combined. Divide the mixture into 12 equal pieces and roll into balls. Set aside.
3
Heat a large non-stick pan over medium-high heat. Brush both sides of the eggplant slices with olive oil and cook in batches for 4 to 5 minutes on each side, until golden. Set aside.
4
Brush the potato slices with oil and cook in the same pan for about 6 minutes on each side until golden but not completely cooked through. Set aside.
5
In the same pan, cook the onion slices and green pepper in about 2 tablespoons of the oil for about 5 minutes, until just golden. Add the remaining garlic and cook for 1 more minute. Set aside.
6
Finally, cook the meatballs over high heat for 2 to 3 minutes until well browned but not cooked through.
7
In a measuring cup, mix the water with the tomato paste, tamarind paste, and sugar until well blended.
8
Arrange half of the eggplant, potato, onion, pepper, tomatoes and meatballs in a 30-centimeter/12-inch round baking dish, overlapping them. Season well with salt and pepper, then pour half of the tomato sauce over the top. Repeat with the rest of the vegetables and meatballs. Season well again and pour the remaining sauce on top.
9
Cover with foil and lid and bake for 30 minutes, then uncover and bake for another 20 minutes. Serve with basmati rice or bread to mop up the sauce.

743

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 350 grams ground beef (3/4 pound), 4 large garlic cloves, minced, 3/4 teaspoon curry powder, 2 eggplants, about 700 grams/1 1/2 pounds, cut into 1 1/2-centimeter/1/2-inch slices, and more.

Yes, Tepsi Baytinijan By Intlak Alsaiegh From The Hubb Community Kitchen falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tepsi Baytinijan By Intlak Alsaiegh From The Hubb Community Kitchen

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions