Stuffed Eggplant with Fresh Peas & Smoked Mozzarella
It’s important to cook the eggplants completely through before scooping out the flesh and filling the shells. You can do this step hours ahead if desired.
Ingredients
- 4 small Italian eggplants about 1½ pounds total
- ¼ cup fresh bread crumbs or panko
- 1 large egg lightly beaten
- 1 teaspoon finely grated lemon zest plus more for serving
- 1 garlic clove minced
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 cup cooked long-grain white rice
- ½ cup fresh peas or thawed frozen
- 2 tablespoons fresh lemon juice
- ¼ cup chopped fresh mint plus more for serving
- 8 ounces smoked mozzarella coarsely grated
Instructions
- In a large pot fitted with a steamer basket, bring 2 inches of salted water to a boil. Add the eggplants; cover and steam until tender, 12 to 15 minutes. Set aside to cool completely.
- Cut the eggplants in half; scoop out the flesh, leaving a 1/4-inch border in the shells. Chop the cooked eggplant and transfer to a bowl.
- Combine the bread crumbs, egg, lemon zest, and garlic; season with salt and pepper. Toss the eggplant with the bread crumb mixture and the rice, peas, lemon juice, mint, and 1 cup cheese; divide the mixture among the eggplant shells (heaping ¼ cup in each) and top with the remaining cheese.
- Arrange the stuffed eggplants on a large rimmed baking sheet. Broil until the cheese is browned, 5 to 8 minutes. (Alternatively, you can grill the eggplants over medium heat, covered, until the filling is set and the cheese is melted.) Sprinkle with lemon zest and mint leaves before serving.
Caroline Wright
Caroline Wright is a food writer, a cook, and the author of Twenty-Dollar, Twenty-Minute Meals, a collection of fresh and simple recipes for the busy cook.
One thought on “Stuffed Eggplant with Fresh Peas & Smoked Mozzarella”