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Iraqi Eggplant-Casserole

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“We had this wonderful dish last weekend, and I had to post it right away! The flavours of the vegetables and meatballs complement each other very well, and the smell while baking fills your kitchen... NOTE:Do not skip the step of frying the vegetables, I think it is absolutely necessary!”
1hr 30mins

Ingredients Nutrition


  1. Fry eggplants, potatoes and onion rings in hot oil.
  2. Mix the ground meat with paprika powder, salt and pepper and form little meat-balls, about 20 pieces.
  3. Fry the meat-balls in hot oil.
  4. Layer ingredients in a large baking dish in this order: Eggplants, potatoes, onions, tomatoes, meatballs.
  5. Mix the water together with tomato paste, chopped parsley, garlic, pepper and about 3 teaspoons salt.
  6. Pour the liquid over the vegetables and the meatballs.
  7. Bake in oven at 200°C, for about one hour.
  8. Cover if necessary.
  9. Serve with cooked rice or pita bread and some crumbled feta-cheese!

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