Sally (Solomon) Djiji has collected many recipes from her native
Iraq and the surrounding region. The following recipe is from her collection.
Lis-san el qua-thi
(Eggplant wrapped meat)
A literal translation: "Tongue of the Judge"
Makes about 20 pieces
2 large eggplants
1/2 - 1 cup corn oil (if frying eggplant)
2 lbs. Lean ground meat
1 medium onion (1 cup) finely minced
1 tsp salt
1/4 tsp blackpepper
2 tbsp corn 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
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 corn 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.
Low fat alternative: Place eggplant slices on baking sheets lined with
foil and brushed with corn oil. Bake in the oven at 350 degrees for approximately 20-30
minutes until brown, turning the eggplant halfway.
Mix together the ground meat, 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 and layer the tomato slices on top
In a saucepan heat 2 tbsp oil and saute 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 aluminum
paper and bake for 1 hour (or until done) at 450 degrees.