Ingriye – A Favorite Iraqi Eggplant Casserole

Ingriye—Roasted Eggplant and Ground Beef Casserole

Ingriye – A Favorite Iraqi Eggplant Casserole

Tomato Sauce
4 tablespoons extra virgin olive oil
2 onions, thinly sliced
2 garlic cloves, grated or finely chopped
1 14 ounce can of chopped tomatoes
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup water
Juice of large lemon

Warm olive oil in a skillet over medium heat. Add the onion and sauté until tender.
Add the garlic, chopped tomatoes, salt and pepper.
Lower heat and allow to simmer for 10 minutes.
Add the water and lemon juice and stir well. Simmer for 2 more minutes.
Set aside.

Eggplants and Beef
3 medium eggplants, sliced into 1/4 inch rounds
3 teaspoons kosher salt, for sprinkling over eggplant
1/2 cup extra virgin olive oil, divided
1 onion, finely diced
1 pound ground beef
1 teaspoon sweet paprika
1 teaspoon turmeric
1 teaspoon kosher salt

1/2 teaspoon ground black pepper
4 tablespoons potato starch
1/4 cup chopped Italian parsley, plus more for garnish
1 tablespoon extra virgin olive oil
4 Roma or Campari tomatoes, quartered
1/2 cup pitted prunes

Preheat oven to 450°F.
Place eggplant in a colander and sprinkle slices evenly with salt. Allow to drain for 30 minutes. Pat dry with a paper towel.
Brush both sides of the eggplant with olive oil.
Line a baking sheet with parchment paper, then arrange eggplant on the tray. Place in oven and roast until golden brown on both sides. Then set aside.

In a medium skillet, warm remaining olive oil over medium heat, then add onion.
Sauté until soft and translucent. Set aside to cool.
Place ground beef in a medium bowl, then add the onions.
Add the paprika, turmeric, salt, pepper, potato starch, parsley and oil and mix well to combine.
Arrange one layer of eggplant on the bottom of a large sauté dish. Form the ground beef mixture into flat balls to fit over the eggplant. Cover each meatball with another eggplant slice. Arrange tomato pieces in between the eggplant “sandwiches,” then add the prunes.
Pour the sauce over the eggplant and beef. Cover with foil and bake for 45 minutes, then uncover and bake for an additional 15 minutes.

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