The Recipe · No.1173 · Tepsi Baytinijan (Iraqi Eggplant and Meatball Casserole)
Tepsi Baytinijan (Iraqi Eggplant and Meatball Casserole), and where to source it
Fry the eggplant slices first until truly golden before assembling, because raw or pale eggplant stays spongy and bitter and never softens right in the tomato bake.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Can you make Tepsi Baytinijan (Iraqi Eggplant and Meatball Casserole) in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Tepsi Baytinijan (Iraqi Eggplant and Meatball Casserole)? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Tepsi Baytinijan (Iraqi Eggplant and Meatball Casserole) ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Tepsi Baytinijan (Iraqi Eggplant and Meatball Casserole) gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Tepsi Baytinijan (Iraqi Eggplant and Meatball Casserole) vegan? — No
No — it contains meat, so it isn’t vegetarian or vegan.
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