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

From: Sephardi Kitchen

On Sep 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!