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

Preparation

  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. 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). 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.