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Gallery Eggplants Stuffed with Lamb, Rice, and Currants Credit: Johnny Miller Recipe Summary prep: 25 mins total: 1 hr 25 mins Servings: 4
Ingredients Ingredient Checklist 1 tablespoon plus 1 teaspoon extra-virgin olive oil 1 medium onion, chopped 3 ounces ground lamb (90 percent lean) Coarse salt and freshly ground pepper 1 2/3 cups chicken stock 1 cup short-grain brown rice 3 tablespoons dried currants 4 small eggplants (about 8 ounces each) 1 cup fresh flat-leaf parsley, chopped 1/4 cup fresh mint, chopped Finely grated zest of 1 lemon Garnish: chopped fresh parsley and mint,and finely grated lemon zest
Gallery Eggplants Stuffed with Lamb, Rice, and Currants Credit: Johnny Miller
Recipe Summary prep: 25 mins total: 1 hr 25 mins Servings: 4
Gallery
Eggplants Stuffed with Lamb, Rice, and Currants Credit: Johnny Miller
Eggplants Stuffed with Lamb, Rice, and Currants
Credit: Johnny Miller
Eggplants Stuffed with Lamb, Rice, and Currants
Recipe Summary prep: 25 mins total: 1 hr 25 mins Servings: 4
Recipe Summary
prep: 25 mins total: 1 hr 25 mins
Servings: 4
prep: 25 mins
total: 1 hr 25 mins
prep:
25 mins
total:
1 hr 25 mins
Servings: 4
4
Ingredients
Ingredients
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil 1 medium onion, chopped 3 ounces ground lamb (90 percent lean) Coarse salt and freshly ground pepper 1 2/3 cups chicken stock 1 cup short-grain brown rice 3 tablespoons dried currants 4 small eggplants (about 8 ounces each) 1 cup fresh flat-leaf parsley, chopped 1/4 cup fresh mint, chopped Finely grated zest of 1 lemon Garnish: chopped fresh parsley and mint,and finely grated lemon zest
Directions
Preheat oven to 400 degrees. Heat 2 teaspoons oil in an ovenproof pot over medium heat. Cook onion, stirring often, until soft and lightly caramelized, 10 to 12 minutes. Add lamb, breaking it up with a wooden spoon. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until lamb is cooked through and no longer pink, 3 to 4 minutes. Add stock, rice, and currants. Bring to a simmer. Cover, and transfer to oven on lowest rack. Cook for 1 hour and 20 minutes.
Meanwhile, slice eggplants in half lengthwise; brush each cut side with 1/4 teaspoon oil. 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.
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 more herbs and lemon zest.
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All Reviews for Eggplants Stuffed with Lamb, Rice, and Currants
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Eggplants Stuffed with Lamb, Rice, and Currants
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
