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.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Stuff each eggplant loosely with the meat and rice mixture. Be careful not to overfill, as the rice will expand during cooking.

Step 4

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.

Step 5

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.

Step 6

Pour in the water, add the remaining 1 teaspoon of salt, and bring the sauce to a simmer.

Step 7

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.

Step 8

Add the lemon juice to the sauce during the last 10 minutes of cooking. Adjust salt and pepper to taste.

Step 9

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

Serving size	(3026.2g)

Amount per serving	% Daily Value*
Calories	1583.8

Total Fat 95.7g	0%
Saturated Fat 26.9g	0%
Polyunsaturated Fat 4.0g
Cholesterol 200mg	0%
Sodium 5010.8mg	0%
Total Carbohydrate 134.0g	0%
Dietary Fiber 40.9g	0%
Total Sugars 56.8g
Protein 63.2g	0%

Vitamin D 0IU	0%
Calcium 354.4mg	0%
Iron 13.1mg	0%
Potassium 4658.7mg	0%

*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.

Source of Calories

Fat: 52.2%

Protein: 15.3%

Carbs: 32.5%