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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Iraqi

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. peel the eggplant, trim off the top and bottom. | 2. stand eggplant up, and cut LENGTHWISE into 1/8'' thin strips. | 3. sprinkle with salt, pepper, and cumin. | 4. 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. | 5. 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. | 6. form the ground meat mixture into cylinders (sausage like rods) 1'' thick and 2'' long. | 7. 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. | 8. Slice up one tomato, and layer on top of eggplant/meat rolls. | 9. 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. | 10. 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. | 11. 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). | 12. cover with lid (or aluminum foil), and BAKE at 450 degrees for 1 hour (or until done; one hour is certainly enough). | 13. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2			-	-	-	-
meat beef	2	lbs	ground	1297.2989	9.5256	98.5221	93.4418
onion	2			128.0	29.888	3.52	0.32
garlic clove	2 -3		minced	0.0	0.0	0.0	0.0
egg	1			71.5	0.36	6.28	4.755
tomato	2	tomatoes		-	-	-	-
tomato paste	6	ounces		139.4795	32.1653	7.3482	0.7995
beef	14	ounces		464.1	0.0	91.51100000000001	10.6703
lemon juice	1/2	cup		26.84	8.418	0.42700000000000005	0.2928
salt				-	-	-	-
pepper				-	-	-	-
turmeric				-	-	-	-
others				-	-	-	-
oil canola				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.