Recipe of Award-winning Vickys Greek-Style Lamb Stuffed Aubergine, GF DF EF SF NF
by Glen Maldonado
Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, vickys greek-style lamb stuffed aubergine, gf df ef sf nf. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Vickys Greek-Style Lamb Stuffed Aubergine, GF DF EF SF NF is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Vickys Greek-Style Lamb Stuffed Aubergine, GF DF EF SF NF is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook vickys greek-style lamb stuffed aubergine, gf df ef sf nf using 13 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Vickys Greek-Style Lamb Stuffed Aubergine, GF DF EF SF NF:
Take lean minced lamb
Get ground coriander
Make ready teriyaki style marinade - see notes below *
Make ready long grain rice
Take aubergines / eggplant
Prepare onion, finely chopped
Get mushrooms, chopped
Take tomato puree
Prepare tinned chopped tomatoes
Make ready pine nuts (optional)
Take fresh mint, chopped
Get spray oil
Get salt & pepper to taste
Steps to make Vickys Greek-Style Lamb Stuffed Aubergine, GF DF EF SF NF:
Put the lamb in a bowl with the teriyaki and coriander, toss to coat then cover and chill for 20 minutes
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 ;-)
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
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
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
Add the mushrooms, tomato puree, tinned tomatoes and chopped aubergine. Simmer for 25 minutes
Meanwhile preheat the oven to gas 4 / 180C / 350°F
Stir in the cooked rice, nuts (if using) and mint & season with salt and pepper to taste
Fill the aubergine shells with the mixture, cover with foil and bake for 25 - 30 minutes
Nice served with a mixed salad and some pitta bread
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
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
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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