Eggplants stuffed with Lamb,Rice, and Currants

A small amount of  ground lamb adds a lot of flavour to this dish, which is further enchanced by the meatiness othe eggplant.

Serves 4


  • 1                  tbsp plus 1 tsp extra-virgin olive oil
  • 1                  medium onion chopped
  • 3                  oz ground lamb
  • 1                  tsp coarse salt 
  • 1/4              tsp freshly ground pepper
  • 1                  tsp green masala
  • 2/3             cups chicken stock
  • 1                 cup cooked, short-grain brown rice
  • 3                 tbsp dried currants
  • 4                 small eggplants (about 8 oz each)
  • 1                 cup fresh flat-leaf parsley, chopped
  • 1/4             cup fresh mint, chopped
  •                     Finely grated zest of 1 lemon


chopped fresh parsley and mint, and finely grated lemon zest


  1.  Preheat oven to 400 degrees.
  2. Heat 2 tsp oil in an ovenproof pot over medium heat.  Cook onion, stirring often, until soft and lightly caramelized, 10 to 12 minutes.  
  3. Add lamb, break it up with a wooden spoon.   
  4. Season with 1 tsp salt and 1/4 tsp pepper.
  5. Add green masala.
  6. Cook until lamb is cooked through and no longer pink, 3 – 4 minutes.
  7. Add stock and bring to a boil.
  8. Add rice and currants and mix, lower the heat to low and cook covered.
  9. Meanwhile, slice eggplants in half lenght-wise; brush each cut side with 1/4 tsp oil.
  10. Roast, cut sides up, on a rimmed baking sheet on top oven rack until centres are soft and tops are browned, about  4 minutes.  Let cool.
  11. Gently scrap eggplant flesh into a large bowl, reserving skins.  Stir in lamb-rice mixture, chopped herbs, and lemon zest.
  12. Divide stuffing among eggplant skins.
  13. Bake in the oven for about 5 minutes.
  14. Garnish with more herbs and lemon zest before serving.

This is a good dish to make with your left over rice.

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