Tepsi Baytinijan (eggplant And Tomato Salad)
Tepsi Baytinijan, also known as Eggplant and Tomato Salad, is a popular dish in Iraqi cuisine. It is a flavorful and healthy salad that can be served as a side dish or a light main course.
Ingredients
- 2 large eggplants, sliced
- 2 tomatoes, sliced
- 1 onion, thinly sliced
- 3 cloves of garlic, minced
- 1/4 cup olive oil
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Place the sliced eggplants on a baking sheet and drizzle with olive oil. Roast in the oven for 20 minutes, or until tender.
- In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the onions and garlic, and sauté until softened.
- Add the sliced tomatoes to the skillet and cook for 5 minutes, until they start to soften.
- Arrange the roasted eggplant slices in a baking dish. Top with the tomato and onion mixture.
- Sprinkle with chopped parsley, salt, and pepper.
- Bake in the oven for 10 minutes.
- Serve the Tepsi Baytinijan warm or at room temperature.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Protein
- 3g
- Carbohydrates
- 20g
- Fat
- 7g
Supplies
Baking sheet Skillet Baking dish
Tools
Knife Cutting board Oven
Serving suggestions
Serve the Tepsi Baytinijan with warm pita bread or as a side dish with grilled meats.
Tips & tricks
For a smokier flavor, you can grill the eggplant slices instead of roasting them in the oven.
Cost
$8