EGGPLANTS STUFFED WITH LAMB, RICE, AND CURRANTS
A small amount of ground lamb adds a lot of flavor to this dish, which is further enhanced by the meatiness of the eggplant.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 1h25m
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 376 g, Cholesterol 15 g, Fat 9 g, Fiber 11 g, Protein 12 g, Sodium 335 g
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Salman Stylish
s.salman@gmail.comThis dish is a bit time-consuming to make, but it's worth it. The end result is a delicious and impressive meal.
Md Moshiurrohman
moshiurrohman.m@hotmail.comI'm always looking for new and interesting vegetarian recipes. This one is a keeper.
Joshua Evans
joshua@gmail.comThis recipe is a great way to get your kids to eat their vegetables. My kids loved the stuffed eggplants.
Karna bahadur Sunar
k.s38@aol.comI love the combination of flavors in this dish. The lamb, rice, and currants all go so well together.
sensic jasmine
j.sensic@yahoo.comThis dish is perfect for a special occasion. It's elegant and delicious.
Felisterr Sanga
s_f97@gmail.comI've never made stuffed eggplants before, but this recipe made it easy. I will definitely be making it again.
Niru Khadka
niru.k5@gmail.comThis recipe is a bit bland for my taste. I added some extra spices to give it more flavor.
Abbas Bacha
a.b49@yahoo.comI'm not a vegetarian, but I love this dish. The eggplants are so flavorful and the filling is hearty and satisfying.
Kawsar Bepary
kawsar-bepary@hotmail.comThis dish is a great way to use up leftover lamb. It's also a good make-ahead meal.
BARR.ALBAN BAGBIN
b.b@yahoo.comThe recipe was easy to follow, and the dish turned out great. I will definitely be making it again.
MALIK JAMAL
m_j@gmail.comI'm not a fan of lamb, so I used ground turkey instead. It was still very good.
Mohammad Hussein
hussein-mohammad63@gmail.comThis recipe is a bit time-consuming, but it's worth it. The end result is a delicious and impressive dish.
saniya Atif
atif_s@gmail.comI had trouble finding currants, so I used raisins instead. They worked just fine.
ikram Bhatti
i_b@hotmail.frThe eggplants were a bit too soft for my taste, but the filling was delicious.
Hikeem Ktk
h_k@hotmail.frI've made this recipe several times now, and it's always a winner. It's easy to make and always impresses my guests.
Shifty Sweets
ssweets@yahoo.comThis dish was a hit at my dinner party. The combination of flavors was amazing, and the eggplants were cooked perfectly.
Lemonade Boikanyo
boikanyo-l@gmail.comMy family loved the stuffed eggplants! I used ground beef instead of lamb, and it turned out great.