Lis'an El Qa'thi - Judges' Tongue (Iraqi Stuffed Eggplant)

Recipe by Mivashel
READY IN: 1hr 30mins
YIELD: 20 rolls


  • 2
    eggplants (large, the longer the better)
  • 2
    lbs ground meat (i prefer 1lb beef, 1lb lamb)
  • 2
    onions (1 medium finely minced, 1 larger diced)
  • 2 -3
    garlic cloves (finely minced)
  • 1
  • 2
    tomatoes (large, firm)
  • 6
    ounces tomato paste (can)
  • 14
    ounces beef (can) or 14 ounces chicken stock (can)
  • 12
  • turmeric (or curry powder)
  • spices (any others you desire, I like CUMIN, CORIANDER, etc.)
  • oil (canola, vegetable, or olive)


  • 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.