Eggplants Stuffed With Lamb And Rice

• 1Tbs plus1 tsp EVO
• 1 medium onion chopped
• 3 oz ground lamb
• course salt and pepper
• 1 2/3 cup chicken stock
• 1 cup short grain rice
• 3 tbs currants
• 4 small eggplants (8 oz each)
• 1 cup flat leaf parsley chopped
• 1/4 cup fresh mint
• finely grated zest of 1 lemon
• garnish with mint, parsley and lemon zest

1. 1) Preheat oven to 400. Heat 2 tsp EVO in ovenproof pot over medium heat. Cook onion til soft and lightly caramelized (10-12 minutes.) Add lamb, season with 1tsp salt and 1/2 tsp pepper. cook until lamb is no longer pink 3-4 minutes. Add stock, rice and currants. Bring to a simmmer, cover and transfer to ovenon lowest rack. Cook for 1 hour and 20 minutes.
2. 2) Meanwhile, slice eggplant in half lengthwise, brush each side with EVO. 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.
3. 3). 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 herbs and lemon zest.

onion, ground lamb, course salt, chicken stock, short grain rice, currants, eggplants, flat leaf parsley, fresh mint, lemon, mint

Taken from www.epicurious.com/recipes/member/views/eggplants-stuffed-with-lamb-and-rice-50147866 (may not work)