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Categories:
onion ground lamb course salt chicken stock short grain rice currants eggplants flat leaf parsley fresh mint lemon mint
Viewed: 9 - Published at: 2 years agoIngredients
- 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
Method
- 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.
