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    You are in: Home / Recipes / Lis'an El Qa'thi - Judges' Tongue (Iraqi Stuffed Eggplant) Recipe
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    Lis'an El Qa'thi - Judges' Tongue (Iraqi Stuffed Eggplant)

    Average Rating:

    3 Total Reviews

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    • on February 11, 2011

      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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    • on September 25, 2009

      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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    • on June 10, 2010

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

      person found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Lis'an El Qa'thi - Judges' Tongue (Iraqi Stuffed Eggplant)

    Serving Size: 1 (266 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 545.8
     
    Calories from Fat 434
    79%
    Total Fat 48.2 g
    74%
    Saturated Fat 19.8 g
    99%
    Cholesterol 96.4 mg
    32%
    Sodium 261.6 mg
    10%
    Total Carbohydrate 20.9 g
    6%
    Dietary Fiber 7.5 g
    30%
    Sugars 10.2 g
    41%
    Protein 10.1 g
    20%

    The following items or measurements are not included:

    ground meat

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