Tepsi Baytinijan

What it really is

Tepsi Baytinijan is an Iraqi baked aubergine tray dish, usually layered with tomato, onion and seasoned meat. The name refers to its cooking vessel and aubergine, and it is a home-style oven meal.

Slices of aubergine are browned or roasted, then arranged in a tray with tomato, onion, garlic and, in a common version, seasoned minced beef or lamb and potato. The layers bake together until soft and browned at the edges. Some recipes omit meat, while others change the vegetables or add a little stock. It belongs to a broad family of baked aubergine dishes, but its Iraqi seasoning and tray arrangement distinguish this preparation. It is not the same dish as Greek moussaka: the usual Iraqi version has no béchamel topping. The name is commonly rendered as a tray of aubergine, and the oven-baked format gives the vegetables and meat time to soften together in a tomato-based preparation. Recipes may brown or fry the aubergine before it goes into the tray, while others arrange it directly with the remaining ingredients; these choices affect oil content and texture. A representative Iraqi casserole combines aubergine, tomato, onion, potato and meat, without a béchamel topping. It is related broadly to other regional baked aubergine dishes, but a shared ingredient does not make the preparations identical.

How it's served

• Served warm by the spoonful, with rice or flatbread.
• Often placed in the centre of the table for sharing.
• A fresh salad or yoghurt may be served alongside.

How to write it on the menu

Identify whether the kitchen includes meat and any added sauce.