Eggplants Stuffed With Lamb And Rice Recipe

Name: Eggplants Stuffed With Lamb And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1Tbs plus1 tsp EVO, 1 medium onion chopped, 3 oz ground lamb, course salt and pepper, and more.

Yes, Eggplants Stuffed With Lamb And Rice falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplants Stuffed With Lamb And Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions