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Vickys Greek-style Lamb Stuffed Aubergine / Eggplant Recipe

Vickys Greek-Style Lamb Stuffed Aubergine / Eggplant Recipe
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Cooking Time : 1 minutes
Serving : 4
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Prepare the ingredients before making Vickys Greek-Style Lamb Stuffed Aubergine / Eggplant in your home. Then, follow these steps below to serve Vickys Greek-Style Lamb Stuffed Aubergine / Eggplant for your family or friends.

Ingredients: Vickys Greek-Style Lamb Stuffed Aubergine / Eggplant

  • 350 grams lean minced lamb
  • 2 tsp ground coriander
  • 2 tbsp teriyaki style marinade - see notes below *
  • 200 grams long grain rice
  • 2 aubergines/eggplant
  • 1 onion, finely chopped
  • 150 grams mushrooms, chopped
  • 2 tbsp tomato puree
  • 400 grams tinned chopped tomatoes
  • 2 tbsp pine nuts
  • 15 grams fresh mint, chopped
  • 1 spray oil
  • 1 salt & pepper to taste

How to Make Vickys Greek-Style Lamb Stuffed Aubergine / Eggplant

If you have prepared the ingredients needed, now time to start cooking. There are 13 steps you must follow to make Vickys Greek-Style Lamb Stuffed Aubergine / Eggplant in your home by yourself.

    Step 1
  • Put the lamb in a bowl with the teriyaki and coriander, toss to coat then cover and chill for 20 minutes
  • Step 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 ;-)
  • Step 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
  • Step 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
  • Step 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
  • Step 6
  • Add the mushrooms, tomato puree, tinned tomatoes and chopped aubergine. Simmer for 25 minutes
  • Step 7
  • Meanwhile preheat the oven to gas 4 / 180C / 350°F
  • Step 8
  • Stir in the cooked rice, nuts and mint & season with salt and pepper to taste
  • Step 9
  • Fill the aubergine shells with the mixture, cover with foil and bake for 25 - 30 minutes
  • Step 10
  • Nice served with a mixed salad and some pitta bread
  • Step 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 soy-free soy sauce from my recipes list attached below, 200g sugar (see next note) and 50ml whisky or rum
  • Step 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 1/4 cup syrup (from the can). Blend to a liquid
  • Step 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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