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