Eggplants Stuffed With Lamb, Rice, And Currants

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1 tablespoon plus 1 teaspoon extra-virgin olive oil

1 medium onion, chopped

3 ounces ground lamb (90 percent lean)

Coarse salt and freshly ground pepper

1 2/3 cups chicken stock

1 cup short-grain brown rice

3 tablespoons dried currants

4 small eggplants (about 8 ounces each)

1 cup fresh flat-leaf parsley, chopped

1/4 cup fresh mint, chopped

Finely grated zest of 1 lemon

Garnish: chopped fresh parsley and mint,and finely grated lemon zest

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