EGGPLANTS STUFFED WITH LAMB AND RICE
Steps:
- 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.
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Samwel Samwel
[email protected]I followed the recipe exactly, but my eggplants turned out a little dry. I'm not sure what I did wrong, but I'll try it again and see if I can get it right next time.
Ojong Pelagie
[email protected]This recipe was a bit of a challenge, but it was worth it in the end. The eggplants were a little tricky to work with, but the lamb and rice filling was easy to make. The finished dish was delicious, and I'm glad I tried it.
Nope Gachas
[email protected]I've made this recipe several times now, and it's always a hit with my family. The eggplants are always tender and flavorful, and the lamb and rice filling is always perfectly seasoned. I've also tried using different types of rice, such as brown ric
Fareena Shoukat
[email protected]This recipe was delicious! The eggplants were tender and flavorful, and the lamb and rice filling was perfectly seasoned. I especially loved the addition of the pine nuts and raisins, which added a nice crunch and sweetness to the dish. I will defini
Orlando Rodriguez
[email protected]I followed the recipe exactly, but my eggplants turned out a little dry. I'm not sure what I did wrong, but I'll try it again and see if I can get it right next time.
Sadia Saeed
[email protected]This recipe was a bit of a challenge, but it was worth it in the end. The eggplants were a little tricky to work with, but the lamb and rice filling was easy to make. The finished dish was delicious, and I'm glad I tried it.
Ruth Lubinda
[email protected]I've made this recipe several times now, and it's always a hit with my family. The eggplants are always tender and flavorful, and the lamb and rice filling is always perfectly seasoned. I've also tried using different types of rice, such as brown ric
Lightwell Hampongo (Mpundu)
[email protected]This recipe is a keeper! The eggplants were perfectly cooked, and the lamb and rice filling was flavorful and moist. I loved the addition of the pine nuts and raisins, which added a nice crunch and sweetness to the dish. I will definitely be making t
langraw mro
[email protected]I made this recipe for a dinner party last night, and it was a huge success! Everyone loved the eggplants, which were tender and flavorful. The lamb and rice filling was also very good, and I especially liked the addition of the pine nuts and raisins
John Berthaut
[email protected]This recipe was easy to follow and the results were amazing! The eggplants were tender and flavorful, and the lamb and rice filling was perfectly seasoned. I loved the addition of the pine nuts and raisins, which added a nice crunch and sweetness to
Shariif Jirde
[email protected]I was a bit hesitant to try this recipe, as I'm not a big fan of eggplant. But I'm so glad I did! The eggplants were surprisingly delicious, and the lamb and rice filling was perfectly cooked. I will definitely be making this again.
Manju
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The eggplants are always perfectly cooked, and the lamb and rice filling is always flavorful and moist. I've also tried using different types of rice, such as brown rice and wi
Marita
[email protected]This recipe was a hit with my family! The eggplants were tender and flavorful, and the lamb and rice filling was perfectly seasoned. I especially loved the addition of the pine nuts and raisins, which added a nice crunch and sweetness to the dish. I