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Variety to Serving Appetizing Vickys Greek-Style Lamb Stuffed Aubergine, GF DF EF SF NF

Hoping to dine Vickys Greek-Style Lamb Stuffed Aubergine, GF DF EF SF NF a luxurious restaurant's, but for some reasons are not able to go to restaurants. This recipe gonna guide you with clear ways on producing a Vickys Greek-Style Lamb Stuffed Aubergine, GF DF EF SF NF like a famous chef made.

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

We hope you got insight from reading it, now let's go back to vickys greek-style lamb stuffed aubergine, gf df ef sf nf recipe. To cook vickys greek-style lamb stuffed aubergine, gf df ef sf nf you need 13 ingredients and 13 steps. Here is how you achieve that.

To cook an extraordinary Vickys Greek-Style Lamb Stuffed Aubergine, GF DF EF SF NF, here are the materials needed:

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

After readying the components, next you are good to cook your appetizing Vickys Greek-Style Lamb Stuffed Aubergine, GF DF EF SF NF by following the instructions on this section:

  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.

In fact, everything is easier than it seems, as the saying goes, the eyes are afraid, the hands are doing, so start actually cooking. help today we will be specially invited chef from Greece. This is an easy greek style lamb and aubergine pasta dish. Add the minced lamb and brown over a medium heat. Remove the skillet from the heat; stir in the parsley, mint, tomatoes and feta cheese, adding salt and pepper to taste; stir to combine. Divide the filling among the shells mounding/heaping it.

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

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