Tepsi Baytinijan (Iraqi Aubergine and Minced Beef Bake)

• 900 g Aubergine, firm, glossy
• 600 g Tomato, ripe
• 1 large Yellow onion
• 4 cloves Garlic
• 5 tbsp Olive oil
• 500 g Minced beef
• 2 tsp Ground cumin
• 2 tbsp Tomato purée
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 15 g Fresh parsley

1. Heat the oven to 200°C (390°F). Slice the aubergines into 1.5 cm rounds and slice the tomatoes into 1 cm rounds. Finely chop the onion, crush the garlic, and roughly chop the parsley.
2. Heat 3 tbsp of the olive oil in a large frying pan over medium-high heat. Fry the aubergine in batches for 2 to 3 minutes per side until lightly golden, adding a little more oil if the pan looks dry. Transfer to a plate.
3. Add the remaining olive oil to the pan and cook the onion with a pinch of the salt for 6 to 8 minutes until softened. Add the garlic and ground cumin and cook for 30 seconds until fragrant. Add the minced beef and cook for 6 to 8 minutes, breaking it up, until browned.
4. Stir in the tomato purée, black pepper, and the remaining salt. Add 250 ml water and bring to a gentle simmer for 3 to 4 minutes, scraping up any browned bits, until slightly thickened. Take off the heat and stir in half the parsley.
5. Spoon a thin layer of the meat sauce into a baking dish, then layer in half the aubergine and half the tomatoes. Add the remaining meat sauce, then finish with the remaining aubergine and tomatoes. Press the layers down gently so they sit snugly in the sauce.
6. Cover the dish tightly and bake for 35 minutes. Uncover and bake for a further 10 to 12 minutes until the aubergine is very tender and the sauce is rich and bubbling at the edges. Rest for 10 minutes, then scatter over the remaining parsley and serve hot, spooned from the tray.

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