Greek Feast!

I made this Greek feast the other night and it was a big hit.  Bonus: eggplant and zucchini are in season right now!  Opa!

Eggplant stuffed with Lamb and Rice (serves 4)

1 onion, chopped
3/4 lb ground lamb
1 14 oz can of chicken broth
1 cup brown rice
2 eggplants
1/4 cup fresh mint, chopped
Zest of 1 lemon

1. Caramelize onion in an oven-proof pot with a little olive oil.  Add lamb.  Season with salt and pepper.  Cook lamb until no longer pink.  Add broth and rice, bring to a simmer.  Move pot into a 400 degree oven, cook for 1 hour and 15 minutes.
2. Slice eggplants in half lengthwise.  Brush each cut side with a little olive oil. Place in baking pan, cut sides up, and roast for 40 minutes. Cool.
3. Scoop out the flesh from the eggplants and roughly chop. Add to a bowl with the mint and lemon zest.  Add lamb-rice mixture and stir to combine.
4. Divide the mixture amongst the eggplant skins (1 per person). Garnish with chopped mint.


Zucchini with feta and dill

1 medium sized zucchini, cut into 1/2 inch cubes
3/4 cup feta
2 Tbs fresh dill
3 Tbs olive oil
2 tsp lemon juice

Mix all ingredients together and season with salt and fresh ground pepper to taste.  If you're afraid of raw zucchini, you won't be after trying this dish.  So simple, fresh, and easy.