Tepsi Baytinjan

Prepare the Eggplants

Preheat your oven to 400°F (200°C).

Brush the eggplant slices with vegetable oil and place them on a baking sheet.

Roast in the preheated oven for about 20 minutes, or until tender and slightly golden. Set aside.

Prepare the Filling

In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and cook until translucent.

Stir in the minced garlic and cook for another minute.

Add the ground beef or lamb to the skillet and cook until browned and cooked through.

Stir in the diced tomatoes, tomato paste, ground cumin, ground coriander, paprika, ground cinnamon, black pepper, and salt. Cook for 10 minutes, allowing the flavors to meld.

Remove from heat and stir in the chopped parsley, cilantro, and toasted pine nuts.

Assemble the Dish

In a large baking dish, layer half of the roasted eggplant slices.

Spread the meat mixture evenly over the eggplant.

Top with the remaining eggplant slices.

Pour the water or beef broth over the top.

Bake

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.

Serve

Allow the Tepsi Baytinjan to cool slightly before serving.