Stuffed Eggplant with Fresh Peas & Smoked Mozzarella | culture: the word on cheese
Stuffed eggplant gets new depth of flavor with smoked mozzarella, mint, and fresh peas
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Cooking tools:
- Steamer basket
- Grater
- Grill
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- Pot
- Stove
- Mixing bowl
- Baking sheet
- Chef's knife
- Cutting board
- Spoon
- Measuring cup
- Measuring spoon
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)
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