Eggplant Wrapped Meat (Lis-san el qua-thi)
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Posted by:jrt
Iraqi dish. A literal translation: "Tongue of the Judge". Alt: Bake eggplant at 350 for 10 min on a side, brushed with oil.
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Ingredients
2 large eggplants
1 cup vegetable oil
For the meat filling:
2 lbs. lean ground beef
1 medium onion, finely minced
1 tsp salt
1/4 tsp black pepper
For the sauce:
2 tbsp vegetable oil
1 large onion, diced
1 large tomato, sliced (optional)
1 large tomato, peeled and chopped
14 oz. tomato sauce
1 cup beef or chicken stock
1/2 cup lemon juice
1 tsp salt
1/2 tsp pepper
1 tsp turmeric
Directions
- Peel eggplant, trim off the top and bottom. Stand eggplant up on cutting board and slice vertically, 1/8" thin. Sprinkle generously with salt, place in a strainer for about 1 hour. Rinse off the salt and strain eggplant to dry.
- Heat about 4 tbsp vegetable oil in a frying pan and fry the eggplant slices in batches, turning once to brown both sides. Be careful not to burn. Add more oil as needed. Drain cooked eggplant slices on paper towels.
- Mix together the ground beef, onion, salt and pepper. Divide the meat into sausage shaped portions 1" thick and 2" long. Place a portion of the meat stuffing at one end of an eggplant slice and begin wrapping the eggplant around it. Place the rolls in a baking dish.
- In a saucepan, heat 2 tbsp oil and sauté the diced onions. When soft add the chopped tomatoes, salt, pepper and turmeric. Add tomato sauce, beef or chicken stock and lemon juice to taste. Cover and simmer 15 minutes.
- Pour the sauce over the rolls in the baking dish, cover with foil and bake for 1 hour at 450 degrees (F).
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