Tepsi Baytinijan

Method

1. 1

   Roast the vegetables

   Heat the oven to 210°C conventional (190°C fan). Divide aubergines and potatoes between two large baking trays, toss with 3 tbsp oil and ½ tsp salt, and roast for 25 to 35 minutes, turning once, until tender and lightly browned.

2. 2

   Swap the trays

   After 15 minutes, swap the trays between oven racks and turn them front to back, then continue roasting until the vegetables are tender and lightly browned.

3. 3

   Season and shape the patties

   Mix beef, squeezed-dry onion, breadcrumbs, cumin, pepper and ½ tsp salt until just combined. Shape into 12 flat patties about 1 cm thick, then wash hands and utensils after handling raw beef.

4. 4

   Cook the sauce

   Heat the remaining 1 tbsp oil in a saucepan over medium heat for 1 minute. Add garlic and tomato purée; cook for 1 minute, stirring, until fragrant.

5. 5

   Thicken the sauce

   Stir in tomatoes, water and ½ tsp salt. Simmer uncovered over medium-low heat for 12 to 18 minutes, stirring occasionally, until thick enough to coat a spoon.

6. 6

   Arrange the tepsi

   Lower the oven to 190°C conventional (170°C fan). Pour sauce into a shallow roasting dish about 30 x 20 cm and at least 5 cm deep; arrange vegetables and patties in overlapping rows, with patties mostly in one layer.

7. 7

   Bake the tepsi

   Bake uncovered for 25 to 35 minutes without turning the patties, until the beef reaches 71°C (160°F) in the centre and the potatoes are tender.

8. 8

   Rest and serve

   Rest the tepsi out of the oven for 5 minutes, until bubbling settles. Taste the sauce, add salt as needed, then serve hot with flatbread or rice.

Tips

• The 4 tbsp olive oil is the total amount: 3 tbsp for the vegetables and 1 tbsp for the sauce. Add more only if needed to prevent sticking.
• Use two large trays and a shallow dish of the stated size. Check the centre of more than one patty with a food thermometer.
• Season the sauce to taste before serving, as tinned tomatoes vary in saltiness.

Swaps

• Ground coriander can replace cumin, though the flavour will differ.
• Passata can replace chopped tomatoes in the same quantity; simmer until thick enough to coat a spoon.

Storing

Refrigerate leftovers in a covered container for up to 3 days. Reheat until steaming hot throughout.