Lis an El Qa Thi Judges Tongue Iraqi Stuffed Eggplant
Delight your taste buds with *Lis an El Qa Thi*—also known as Judge's Tongue—a traditional Iraqi stuffed eggplant dish bursting with bold flavors and aromatic spices. This recipe features tender baby eggplants filled with a savory mixture of ground beef or lamb, fragrant cinnamon and allspice, and fluffy medium-grain rice. Simmered to perfection in a rich, tangy tomato and garlic sauce with a splash of lemon juice, each bite is a perfect harmony of Middle Eastern flavors and comforting textures. Ideal for family dinners or a special occasion, this hearty dish pairs beautifully with warm flatbread or creamy yogurt. Easy to prepare yet deeply satisfying, it’s a surefire way to bring authentic Iraqi cuisine to your table.
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Recipe Information
Ingredients
- 10 pieces Baby eggplants
- 250 grams Ground beef or lamb
- 100 grams Medium-grain rice
- 1 medium, finely chopped Onion
- 2 tablespoons, finely chopped Fresh parsley
- 1 teaspoon Ground allspice
- 0.5 teaspoon Ground cinnamon
- 2 teaspoons, divided Salt
- 1 teaspoon Black pepper
- 2 tablespoons Tomato paste
- 3 medium, blended or finely diced Fresh tomatoes
- 1 liter Water
- 3 tablespoons Olive oil
- 4 cloves, minced Garlic
- 2 tablespoons Lemon juice
Instructions
Wash and dry the baby eggplants. Using a small knife or corer, hollow out the centers of each eggplant, removing the seeds but keeping the shell intact. Set the hollowed eggplants aside.
In a bowl, combine the ground beef or lamb, rinsed rice, finely chopped onion, parsley, 1 teaspoon of salt, allspice, cinnamon, and black pepper. Mix well to create the stuffing mixture.
Stuff each eggplant loosely with the meat and rice mixture. Be careful not to overfill, as the rice will expand during cooking.
In a large pot or deep skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the tomato paste and cook for another 2 minutes. Add the blended or finely diced tomatoes and cook for 5 minutes, stirring occasionally.
Pour in the water, add the remaining 1 teaspoon of salt, and bring the sauce to a simmer.
Carefully nestle the stuffed eggplants into the pot, ensuring they are mostly submerged in the sauce. Cover the pot with a lid and simmer over low heat for 45-50 minutes, or until the eggplants are tender and the rice is fully cooked.
Add the lemon juice to the sauce during the last 10 minutes of cooking. Adjust salt and pepper to taste.
Serve the eggplants warm, drizzled with some of the rich tomato sauce. Pair with flatbread or a side of yogurt for a complete meal.
Nutrition Facts
Calories |
342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 1039 mg | 45% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 12.8 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1012 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
