LIS'AN EL QA'THI - JUDGES' TONGUE (IRAQI STUFFED EGGPLANT)
Amazing recipe if you love Middle Eastern cooking like me. This dish is Iraqi (in my case, Iraqi-Israeli). It wouldn't surprise me if there was a Persian variant on this dish, because it combines stuffing vegetables with spiced ground meat, and simmering it deliciously in a tasty sauce. It can be served over any type of rice, and has a lot of juice/gravy that is just delicious. It is quite easy (though there are a few steps, none are difficult). This dish is kosher, but cannot be mixed with dairy products of course. It is a powerful and tasty dish, and I suggest that everyone try it. Warning - due to the appearance, I'm not sure how much little children (who are not Middle Eastern) would like it; though if they managed to try it, they would fall in LOVE. For the perfect compliment to this already amazingly rich dish, having hummus, tahina, and hot sauce (schug), and/or amba (an Iraqi pickled mango) - any middle eastern spread/dip. My mouth is watering just thinking about it all.
Provided by Mivashel
Categories One Dish Meal
Time 1h30m
Yield 20 rolls, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- peel the eggplant, trim off the top and bottom.
- stand eggplant up, and cut LENGTHWISE into 1/8'' thin strips.
- sprinkle with salt, pepper, and cumin.
- heat a very thin layer of oil on a skillet and fry the eggplant slices in batches, turning once to brown on both sides - do NOT overcook (they will cook to perfection at a later stage) - remember to add a fresh (thin) layer of oil for every batch of eggplant fried - let the eggplant slices try on paper towel.
- in a bowl: mix together the ground meats, the medium onion and garlic (both finely minced), spices to taste (don't overkill), and beaten egg.
- form the ground meat mixture into cylinders (sausage like rods) 1'' thick and 2'' long.
- place a portion of the meat stuffing at one enf othe eggplant slice, and WRAP the eggplant around it - place the rolls in a baking dish.
- Slice up one tomato, and layer on top of eggplant/meat rolls.
- In a saucepan, heat 2 tbsp of oil and saute 1 large diced onion. When soft, add in 1 tomatoe (chopped), salt, pepper, tumeric/curry powder, and any other spices. Stir around until fragrant.
- Add tomato paste, beef/chicken stock, and lemon juice - this is your sauce - bring to boil, then cover and let simmer/thicken for 15 minutes.
- Once the sauce is thickened to your liking, pour it INTO the baking dish (it should cover all the rolls and reach near the top of the dish - this is good (more gravy/sauce for the rice, and ensures a nice even cooking of the meat).
- cover with lid (or aluminum foil), and BAKE at 450 degrees for 1 hour (or until done; one hour is certainly enough).
- take out and ENJOY an exotic taste that I am sure you will love; be proud of yourself, you made an authentic and wonderful Iraqi dish.
Nutrition Facts : Calories 545.8, Fat 48.3, SaturatedFat 19.9, Cholesterol 96.5, Sodium 261.7, Carbohydrate 20.9, Fiber 7.6, Sugar 10.2, Protein 10.2
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Shadrack Wendo
[email protected]This recipe was amazing! The eggplant was so tender and flavorful, and the stuffing was perfect. I would definitely recommend this recipe.
Shima Akter
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this dish. The eggplant was cooked perfectly and the stuffing was delicious. I especially liked the crispy pita bread on top.
Elijah Carver
[email protected]This dish was a bit too spicy for me, but otherwise it was very good. I will try it again with less chili pepper next time.
Fixed Match Arena
[email protected]This recipe was too complicated for me. There were too many ingredients and steps involved. I think I'll stick to simpler recipes in the future.
Brittany Moore
[email protected]I followed the recipe exactly, but my dish didn't turn out as well as I hoped. The eggplant was a bit tough and the stuffing was bland. I think I need to experiment with the ingredients a bit more.
Jalloh Abu bakarr
[email protected]This was a great recipe! The eggplant was cooked perfectly and the stuffing was delicious. I would definitely recommend this dish to others.
Mahammed Soeb
[email protected]I'm not a fan of eggplant, but I thought I'd give this recipe a try. I'm glad I did! The eggplant was cooked perfectly and the stuffing was delicious. I will definitely be making this again.
anwr ali
[email protected]This recipe was easy to follow and the results were delicious. The eggplant was cooked perfectly and the stuffing was flavorful. I will definitely be making this again.
brandi round
[email protected]I followed the recipe exactly and my dish turned out great! The eggplant was cooked evenly and the stuffing was flavorful. I will definitely be making this again.
Ashley Erickson
[email protected]This dish was amazing! The eggplant was so tender and flavorful, and the stuffing was perfect. I would definitely recommend this recipe.
Arip Arip
[email protected]This recipe was a bit too spicy for me, but otherwise it was very good. I will try it again with less chili pepper next time.
Janet Zotomayor
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this dish. The eggplant was cooked perfectly and the stuffing was delicious. I especially liked the crispy pita bread on top.
azmat ullaha
[email protected]This dish was a hit! The flavors were so rich and complex. I loved the combination of the spiced eggplant and the tangy yogurt sauce. It was also really easy to make. I will definitely be making this again!