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This was delicious! After creating the eggplant rolls, I decided to cut each one in half, so that they could stand upright and be of a more manageable size. After baking them at 350F for about 45 minutes (I wasn't sure if I trusted the 1 hour at 450F), they came out beautifully, and stayed rolled up on their own. I put parsley, mint, salt/pepper, cinnamon, allspice and a bit of pepper flakes/sugar in with the meat. The tomato sauce had lime juice, cumin, turmeric, bit of sugar, and garlic. The result was very tender, and goes GREAT in pita!

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Sephardi Kitchen September 25, 2009

I've made this recipe a few times over the past couple years and I love it each time! It's so unique and it's wonderful to ask for "assistance" from family members to bring not only dish together, but all of us closer together too! Thank you for posting!

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WhirlyBirdH60 February 11, 2011

I thought this meal was fantastic! DH wasn't as enthused. The sauce was a little caramelized from cooking at such a high temp and he didn't care for that flavor. I thought it gave the sauce a lot of depth.I seasoned the meat with a little cumin, coriander, turmeric and cayenne. Thanks for posting this delicious recipe.

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Lucky in Bayview January 28, 2013

delicious! this has become a favourite at our house! thanks!

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umisa June 10, 2010

Nice, I used ground chicken breast, next time will try the mix recommended. Another change I made was 400C for 45 minI

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Esther in Atlanta, GA August 24, 2014
Lis'an El Qa'thi - Judges' Tongue (Iraqi Stuffed Eggplant)