Lis-San El Qua-Thi (Eggplant Wrapped Meat)

Ingredients

• •2 large eggplants
• •1/2 - 1 cup corn oil (if frying eggplant)
• •Stuffing:
• •2 lbs. Lean ground meat
• •1 medium onion (1 cup) finely minced
• •1 tsp salt
• •1/4 tsp blackpepper
• •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

Directions

1. 1Peel eggplant, trim off the top and bottom. Stand eggplant up on cutting board and slice vertically, 1/8" thin. Sprinkle generously with
2. 2salt, place in a strainer for about 1 hour. Rinse off the salt and strain eggplant to dry.
3. 3Heat 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.
4. 4Mix 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.
5. 5Place the rolls in a baking dish and layer the tomato slices on top.
6. 6In 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.
7. 7Pour the sauce over the rolls in the baking dish, cover with aluminum paper and bake for 1 hour (or until done) at 450 degree.