Lamb-Stuffed Eggplant

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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

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