Recipe: Perfect Vickys Greek-Style Lamb Stuffed Aubergine, GF DF EF SF NF

Vickys Greek-Style Lamb Stuffed Aubergine, GF DF EF SF NF.

You can cook Vickys Greek-Style Lamb Stuffed Aubergine, GF DF EF SF NF using 13 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Vickys Greek-Style Lamb Stuffed Aubergine, GF DF EF SF NF

1. You need 350 grams of lean minced lamb.
2. You need 2 tsp of ground coriander.
3. Prepare 2 tbsp of teriyaki style marinade - see notes below *.
4. It's 200 grams of long grain rice.
5. It's 2 of aubergines / eggplant.
6. It's 1 of onion, finely chopped.
7. It's 150 grams of mushrooms, chopped.
8. It's 2 tbsp of tomato puree.
9. It's 400 grams of tinned chopped tomatoes.
10. Prepare 2 tbsp of pine nuts (optional).
11. It's 15 grams of fresh mint, chopped.
12. It's 1 of spray oil.
13. You need 1 of salt & pepper to taste.

Vickys Greek-Style Lamb Stuffed Aubergine, GF DF EF SF NF step by step

1. Put the lamb in a bowl with the teriyaki and coriander, toss to coat then cover and chill for 20 minutes.
2. Cook the rice in boiling salted water for around 10 minutes until just tender. Drain and set aside. Or cheat and use a pack of microwave rice ;-).
3. Halve the aubergines lengthwise and scoop out the flesh to leave 4 shells. The easiest way I find is to run a knife around the inside and then cut criss cross with the knife like you would a mango and pull the cubes out.
4. Blanche the shells in a pan of boiled water, off the heat, for 3 minutes. Drain and place them in a lightly oiled ovenproof dish. Finely chop the aubergine flesh and set aside.
5. Spray a large frying pan with oil and fry off the onion for 4 minutes or until softened. Add the lamb mince and fry off for 5 minutes.
6. Add the mushrooms, tomato puree, tinned tomatoes and chopped aubergine. Simmer for 25 minutes.
7. Meanwhile preheat the oven to gas 4 / 180C / 350°F.
8. Stir in the cooked rice, nuts (if using) and mint & season with salt and pepper to taste.
9. Fill the aubergine shells with the mixture, cover with foil and bake for 25 - 30 minutes.
10. Nice served with a mixed salad and some pitta bread.
11. To make your own gluten and soy-free version of teriyaki, use a 2 inch piece of fresh ginger, 3 cloves fresh garlic, 240mls (1 cup) soy-free soy sauce from my recipes list attached below, 200g sugar (1 cup - see next note) and 50ml (scant 1/4 cup) whisky or rum https://cookpad.com/us/recipes/332952-vickys-soy-sauce-substitute.
12. Note 2: A can of pineapple in syrup may be substituted for the sugar if a blender is available. Measure out 3/4 cup of pineapple from a can of slices or chunks, then add 60mls (1/4 cup) syrup from the can. Blend to a liquid.
13. Peel the ginger using a sharp paring knife. Toss into the blender. Peel the garlic and add to blender.Combine all ingredients and blitz together to form the teriyaki-style marinade. This recipe makes more than you'll need but can be stored in the fridge for a month or longer.

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