Vickys Greek-Style Lamb Stuffed Aubergine, GF DF EF SF NF
I had forgotten how delicious this dish was! Very tasty served with some of my gluten-free pitta bread and tzatziki dip. You can replaced the minced lamb with cooked puy lentils if you want to make the recipe vegan
Vickys Greek-Style Lamb Stuffed Aubergine, GF DF EF SF NF
I had forgotten how delicious this dish was! Very tasty served with some of my gluten-free pitta bread and tzatziki dip. You can replaced the minced lamb with cooked puy lentils if you want to make the recipe vegan
Cooking Instructions
- 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.wasmer.app/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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