EGGPLANTS STUFFED WITH LAMB AND RICE

EGGPLANTS STUFFED WITH LAMB AND RICE image

Yield 4 servings

Number Of Ingredients 12

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1Tbs plus1 tsp EVO
1 medium onion chopped
3 oz ground lamb
course salt and pepper
1 2/3 cup chicken stock
1 cup short grain rice
3 tbs currants
4 small eggplants (8 oz each)
1 cup flat leaf parsley chopped
1/4 cup fresh mint
finely grated zest of 1 lemon
garnish with mint, parsley and lemon zest

Steps:

1) Preheat oven to 400. Heat 2 tsp EVO in ovenproof pot over medium heat. Cook onion til soft and lightly caramelized (10-12 minutes.) Add lamb, season with 1tsp salt and 1/2 tsp pepper. cook until lamb is no longer pink 3-4 minutes. Add stock, rice and currants. Bring to a simmmer, cover and transfer to ovenon lowest rack. Cook for 1 hour and 20 minutes. 2) Meanwhile, slice eggplant in half lengthwise, brush each side with EVO. Roast, cut sides up on a rimmed baking sheet on top oven rack until centers are soft and tops are browned, about 40 minutes. Let cool. 3). Gently scrape eggplant flesh into a large bowl, reserving skins. Stir in Lamb-rice mixture, chopped herbs and lemon zest. Divide stuffing among eggplant skins. Garnish with herbs and lemon zest.