Eggplant tabsi(تبسي بيتنجان tabsi bitinjan) is a type of eggplant casserole from Mesopotamian cuisine.

The main ingredients are eggplant, onion, and tomato. Sometimes meatballs or chunks of meat are added. Potato and/or bell pepper are occasionally added as well.

Eggplant tabsi is usually served with rice. It is similar to Levantine and Egyptian moussaka(مسقعة).

Ingredients

• 1 onion, sliced
• 1 tomato, sliced
• 2 large round eggplant or other eggplant, sliced
• 2 clove garlic, minced
• 2 – 3 tbsp tomato paste
• 1 tbsp pomegranate molasses (optional) [substitute tamarind water]
• 1 – 2 cup water
• salt
• parsley, chopped (optional)

Directions

• roast onion, tomato, eggplant
• layer onion, tomato, eggplant
• sauté garlic
• add tomato paste, pomegranate molasses, water, salt, parsley for sauce
• pour sauce over layers
• bake or simmer, covered, at low heat, 30 to 60 minutes at 200°F
• bake or simmer, uncovered, until dry on top surface, about 10 minutes
• garnish with parsley (optional)
• serve