EGGPLANTS STUFFED WITH LAMB, RICE, AND CURRANTS
A small amount of ground lamb adds a lot of flavor to this dish, which is further enhanced by the meatiness of the eggplant.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 1h25m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Heat 2 teaspoons oil in an ovenproof pot over medium heat. Cook onion, stirring often, until soft and lightly caramelized, 10 to 12 minutes. Add lamb, breaking it up with a wooden spoon. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until lamb is cooked through and no longer pink, 3 to 4 minutes. Add stock, rice, and currants. Bring to a simmer. Cover, and transfer to oven on lowest rack. Cook for 1 hour and 20 minutes.
- Meanwhile, slice eggplants in half lengthwise; brush each cut side with 1/4 teaspoon oil. 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.
- 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 more herbs and lemon zest.
Nutrition Facts : Calories 376 g, Cholesterol 15 g, Fat 9 g, Fiber 11 g, Protein 12 g, Sodium 335 g
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Weller Henry
[email protected]This recipe was a disaster! The eggplants were mushy and the filling was bland. I followed the recipe exactly, but something must have gone wrong. I would not recommend this recipe to anyone.
Mughal Sab
[email protected]I found this recipe to be a bit too complicated. There were too many steps and ingredients involved, and it took me a long time to make. The end result was good, but I don't think it was worth the effort.
Mustajab Ali
[email protected]I found this recipe to be a bit too bland for my taste. I think I should have added more spices to the filling. The eggplants were cooked well, but the filling was a bit dry. I would probably try a different recipe next time.
Neil Botes
[email protected]This recipe is a keeper! The eggplants were perfectly cooked and the filling was delicious. I made a few minor changes, such as using ground beef instead of lamb, and adding some chopped carrots and celery to the filling. It turned out great! I serve
MD Mona
[email protected]I'm not a huge fan of eggplant, but I decided to give this recipe a try anyway. I'm so glad I did! The eggplants were surprisingly delicious, and the filling was absolutely fantastic. I especially loved the combination of lamb and currants. I will de
Tiffany Davis
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The eggplants are so tender and flavorful, and the filling is absolutely delicious. I love the combination of lamb, rice, and currants. It's a perfect dish to serve for a spec
Cari Haynes
[email protected]I love this recipe because it's so versatile. You can use any type of ground meat or vegetables that you like. I've even made it with a mixture of lamb and beef. It's also a great way to use up leftover rice. I always have a container of cooked rice
Arely Martinez
[email protected]I'm a vegetarian, so I made this recipe with lentils instead of lamb. It turned out great! The lentils were hearty and flavorful, and they went perfectly with the rice and currants. I served it with a side of yogurt and a salad, and it was a deliciou
Ayanle Ibrahim
[email protected]This recipe is a great way to use up leftover lamb. I usually make a big batch of lamb stew or roast lamb on the weekend, and then use the leftovers to make these stuffed eggplants during the week. They're a quick and easy meal that's always deliciou
Md Redoi
[email protected]I've made this recipe several times and it's always a hit. The eggplants are always tender and flavorful, and the filling is perfectly seasoned. I love the combination of lamb, rice, and currants. It's a great dish to serve for company or a special o
Md Silim
[email protected]This recipe was a disaster! The eggplants were mushy and the filling was bland. I followed the recipe exactly, but something must have gone wrong. I would not recommend this recipe to anyone.
Kabir Suleiman
[email protected]I found this recipe to be a bit too complicated. There were too many steps and ingredients involved, and it took me a long time to make. The end result was good, but I don't think it was worth the effort.
Shanti Gurung
[email protected]This dish was a bit too bland for my taste. I think I should have added more spices to the filling. The eggplants were cooked well, but the filling was a bit dry. I would probably try a different recipe next time.
Chance DeMoss
[email protected]This recipe is a keeper! The eggplants were perfectly cooked and the filling was delicious. I made a few minor changes, such as using ground beef instead of lamb, and adding some chopped carrots and celery to the filling. It turned out great! I serve
Shorna Islam
[email protected]I'm not a huge fan of eggplant, but I decided to give this recipe a try anyway. I'm so glad I did! The eggplants were surprisingly delicious, and the filling was absolutely fantastic. I especially loved the combination of lamb and currants. I will de
Julius Semaganda
[email protected]This dish was a labor of love, but well worth the effort. The eggplants were a bit tricky to hollow out, but once they were stuffed and baked, they were incredibly tender and flavorful. The lamb and rice filling was also delicious, and the currants a
Caamir Saalim
[email protected]I'm always looking for new and exciting eggplant recipes, and this one definitely didn't disappoint. The combination of lamb, rice, and currants was unique and delicious, and the eggplants were cooked to perfection. I will definitely be making this a
Samuel Oforkaogu
[email protected]This recipe is a true gem! The eggplants were tender and flavorful, while the lamb and rice filling was perfectly seasoned and moist. I added a bit of extra cumin and paprika to the filling for a more pronounced flavor, and it turned out fantastic. S