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 oil (if frying eggplant)
Stuffing:
2 lbs. Lean ground meat
1 medium onion (1 cup) finely minced
1 tsp salt
1/4 tsp black pepper
Sauce:
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 (optional).
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.