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

Vicky@Jacks Free-From Cookbook
Vicky@Jacks Free-From Cookbook @allergyfriendlycook
Scotland

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

Edit recipe
See report
Share
Share

Ingredients

110 mins
4 servings
  1. 350 gramslean minced lamb
  2. 2 tspground coriander
  3. 2 tbspteriyaki style marinade - see notes below *
  4. 200 gramslong grain rice
  5. 2aubergines / eggplant
  6. 1onion, finely chopped
  7. 150 gramsmushrooms, chopped
  8. 2 tbsptomato puree
  9. 400 gramstinned chopped tomatoes
  10. 2 tbsppine nuts (optional)
  11. 15 gramsfresh mint, chopped
  12. 1spray oil
  13. 1salt & pepper to taste

Cooking Instructions

110 mins
  1. 1

    Put the lamb in a bowl with the teriyaki and coriander, toss to coat then cover and chill for 20 minutes

  2. 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. 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. 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. 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. 6

    Add the mushrooms, tomato puree, tinned tomatoes and chopped aubergine. Simmer for 25 minutes

  7. 7

    Meanwhile preheat the oven to gas 4 / 180C / 350°F

  8. 8

    Stir in the cooked rice, nuts (if using) and mint & season with salt and pepper to taste

  9. 9

    Fill the aubergine shells with the mixture, cover with foil and bake for 25 - 30 minutes

  10. 10

    Nice served with a mixed salad and some pitta bread

  11. 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. 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. 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

Edit recipe
See report
Share

Cooksnaps

Did you make this recipe? Share a picture of your creation!

Grey hand-drawn cartoon of a camera and a frying pan with stars rising from the pan
Cook Today
Vicky@Jacks Free-From Cookbook
Vicky@Jacks Free-From Cookbook @allergyfriendlycook
on
Scotland
Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!
Read more

Comments

Similar Recipes