A small amount of ground lamb adds a lot of flavour to this dish, which is further enchanced by the meatiness othe eggplant.
- 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
- Preheat oven to 400 degrees.
- Heat 2 tsp oil in an ovenproof pot over medium heat. Cook onion, stirring often, until soft and lightly caramelized, 10 to 12 minutes.
- Add lamb, break it up with a wooden spoon.
- Season with 1 tsp salt and 1/4 tsp pepper.
- Add green masala.
- Cook until lamb is cooked through and no longer pink, 3 – 4 minutes.
- Add stock and bring to a boil.
- Add rice and currants and mix, lower the heat to low and cook covered.
- Meanwhile, slice eggplants in half lenght-wise; brush each cut side with 1/4 tsp oil.
- 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.
- Gently scrap eggplant flesh into a large bowl, reserving skins. Stir in lamb-rice mixture, chopped herbs, and lemon zest.
- Divide stuffing among eggplant skins.
- Bake in the oven for about 5 minutes.
- Garnish with more herbs and lemon zest before serving.
This is a good dish to make with your left over rice.