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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.
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Servings 8

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.