Tuesday, August 30, 2011

Eggplant with Lamb, Rice & Currants

I am ashamed to admit that I had two beautiful eggplants from my summer CSA box sitting in my fridge for a couple of weeks - and were needing to be used QUICKLY!  So I searched through my recipes and discovered this one from Martha Stewart Living magazine.  It was delicious and surprisingly, something that all members of the family enjoyed!!!

1 1/2 tbsp of olive oil
1 medium onion, chopped
3oz ground lamb
Coarse salt and freshly ground black pepper, to taste
1 2/3 cups of chicken stock
1 cup short-grain brown rice
3 tbsp dried currants
4 small eggplants (or 2 large in my case!)
1 cup fresh flat-leaf parsley, chopped
1/4 cup fresh mint, chopped
Finely grated lemon zest of 1 lemon
  • Preheat oven to 400F.  Heat 2 teaspoons of EVOO in an ovenproof pot over medium heat.  Cook the onion, stirring often to prevent sticking, until soft and slightly caramelized (approx. 10 to 12 minutes).  Add the ground lamb, breaking it up with a wooden spoon.  Season with 1 tsp salt and 1/4 tsp 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 the oven on the lowest rack.  Cook for 1 hr. and 20 minutes.
  • Meanwhile, slice eggplants in half lengthwise, brush each cut side with 1/4 tsp oil.  Roast, cut side up, on a rimmed baking sheet on top oven rack until centres are soft and tops are browned (about 40 mins).  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.
  • Enjoy with some toasted flat breads!!
*As I didn't tell my children there was eggplant in this recipe until they finished, I threw the skins away and opted to mix everything together and serve in bowls!  

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