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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Shadrack Wendo
shadrack_w@yahoo.comThis recipe was amazing! The eggplant was so tender and flavorful, and the stuffing was perfect. I would definitely recommend this recipe.
Shima Akter
s.a@hotmail.comI'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
elijahcarver42@yahoo.comThis 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
m-fixed@hotmail.co.ukThis 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
bm10@gmail.comI 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
j@gmail.comThis was a great recipe! The eggplant was cooked perfectly and the stuffing was delicious. I would definitely recommend this dish to others.
Mahammed Soeb
s.mahammed@yahoo.comI'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
anwra4@gmail.comThis 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
brandi-r25@gmail.comI 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
ashley_erickson96@hotmail.comThis dish was amazing! The eggplant was so tender and flavorful, and the stuffing was perfect. I would definitely recommend this recipe.
Arip Arip
a-a@gmail.comThis 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
j_z@yahoo.comI'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
u.a@yahoo.comThis 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!