Lis-san el Qua-thi

Description
Eggplant-wrapped meat

Ingredients

 * 2 large eggplants
 * ½ - 1 cup corn oil (if frying eggplant)

Stuffing

 * 2 lbs lean ground meat
 * 1 medium onion (1 cup) finely minced
 * 1 tsp salt
 * ¼ tsp black pepper

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
 * ½ cup lemon juice
 * 1 tsp salt
 * ½ tsp pepper
 * 1 tsp turmeric

Directions

 * 1) Peel eggplant, trim off the top and bottom.
 * 2) Stand eggplant up on cutting board and slice vertically, ⅛" thin.
 * 3) Sprinkle generously with salt, place in a strainer for about 1 hour.
 * 4) Rinse off the salt and strain eggplant to dry.
 * 5) Heat about 4 tbsp corn oil in a frying pan and fry the eggplant slices in batches, turning once to brown both sides.
 * 6) Be careful not to burn.
 * 7) Add more oil as needed.
 * 8) Drain cooked eggplant slices on paper towels.
 * 9) Low fat alternative: place eggplant slices on baking sheets lined with foil and brushed with corn oil.
 * 10) Bake in the oven at 350 degrees for approximately 20 – 30 minutes until brown, turning the eggplant halfway.
 * 11) Mix together the ground meat, onion, salt and pepper.
 * 12) Divide the meat into sausage shaped portions 1" thick and 2" long.
 * 13) Place a portion of the meat stuffing at one end of an eggplant slice and begin wrapping the eggplant around it.
 * 14) Place the rolls in a baking dish and layer the tomato slices on top (optional).
 * 15) In a saucepan heat 2 tbsp oil and saute the diced onions.
 * 16) When soft add the chopped tomatoes, salt, pepper and turmeric.
 * 17) Add tomato sauce, beef or chicken stock and lemon juice to taste.
 * 18) Cover and simmer 15 minutes.
 * 19) Pour the sauce over the rolls in the baking dish, cover with aluminum paper and bake for 1 hour (or until done) at 450°F.