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LAMB STUFFED EGGPLANT
3 tablespoons currants
3 tablespoons red wine
5 teaspoons olive oil
3/4 cup chopped onion
1 1/2 tablespoons finely chopped garlic
1 1/2 pounds ground lamb
3 tablespoons chopped sundried tomato
3/4 teaspoon chopped fresh thyme
3 tablespoons toasted pine nuts
3/4 cup breadcrumbs
1 tablespoon kosher salt, or to taste
1/2 teaspoon freshly ground pepper
6 Asian eggplants, each about 7 inches long
3/4 cup grated cheese, such as fontina, Gruyere, Monterey Jack
Soak the currants in the wine. Place a small skillet over medium-high heat, when hot, add 2 teaspoons of the oil and sweat the onion, add the garlic and cook until fragrant, about 30 seconds. Put the lamb in a mixing bowl and add the sauteed onion mixture, add the tomato, thyme, pine nuts, 6 tablespoons of the breadcrumbs, the drained currants, salt and pepper.
Preheat the oven to 400 degrees. Oil a baking dish. Slice the eggplants in half lengthwise and scrape a shallow line with the tip of a spoon down their centers. Brush the eggplants with remaining oil and season with salt and pepper and stuff the eggplants with the lamb mixture. Place in the prepared baking dish and bake for 20 minutes.
Mix the remaining breadcrumbs with the grated cheese. Sprinkle over the lamb and return to the oven for 5 minutes, or until the cheese is browned and melted. Serves 6 |
