Eggplant/Aubergine Casserole with Bulgur Dough Discs

Name: Eggplant/Aubergine Casserole with Bulgur Dough Discs (Tabsi Betinjan bil-Kubba)
Yield: Makes 6 servings
Cuisine: Iraqi
Ingredients: 12 small discs of bulgur dough; 3 medium tomatoes, diced (about 12 oz/340 g); or one 15 oz/425 g can diced tomatoes, no need to drain; 1 medium bell pepper, diced (may be replaced with hot pepper, to taste); 3½ cups hot water; 1 tablespoon oil; 3 heaped tablespoons (one 6 oz/175 g can) tomato paste; 2 or 3 cloves garlic, thinly sliced lengthwise, or grated; ½ teaspoon curry powder; 2 tablespoons oil; ½ teaspoon dried basil; ½ teaspoon each black pepper, cumin, and crushed coriander; 1 teaspoon pomegranate syrup; 1 large eggplant/aubergine, or 2 medium ones (about 1½ lb/675 g); 1½ teaspoons salt; 2 medium onions (about 9 oz/250 g), thinly sliced

Tabsi Betinjan bil-Kubba

Preparation info

Makes
6
servings

Difficulty
Medium

Appears in

Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

About

Everybody’s favorite. The combination of bulgur dough discs with eggplant gives the dish a festive touch suitable for parties and formal presentations.

Ingredients

1 large eggplant/aubergine, or 2 medium ones (about 1½ lb/675

Asia
Iraq
Main course

Method

Preheat oven to 400°F/200°C/gas mark 6.
Cut off stems of eggplant, and partially peel lengthwise to give it a striped look. Cut it into ¼in/6mm slices crosswise. Soak slices in warm salted water for 30 minutes. Drain them well, and fry them in a small am