As good as it looks. We swear, eggplant could pass for lamb. The Tongue of the Judge, our adaptation of an Iraqi recipe for sauteed eggplant slices stuffed with meat, won the case at our celebratory dinner tonight in honor of the electoral triumph of our Iraqi sisters and brothers.
One change -- simplify, simplify -- from the published recipe: Forget about rolling up the meat. Just lay out half of the sauteed eggplant slices in the casserole dish, form the meat mixture into sausage-shaped portions and add those, then layer the rest of the eggplant slices on top. Then you pour on the tomato sauce, bake at 450o for an hour, top with mozzarella slices and broil for five minutes. The rice, of course, was perfect. So was the lovely chef's salad.
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