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

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, vickys greek-style lamb stuffed aubergine, gf df ef sf nf. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Lamb And Feta Stuffed Aubergine is a Greek dish and I'm sure all of you would love to cook this delicious meal once you get the recipe. These soft and tender aubergines filled with lamb ragu and topped with Manchego cheese are really delicious. Place lamb, cut side up, on cutting board.

Vickys Greek-Style Lamb Stuffed Aubergine, GF DF EF SF NF is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Vickys Greek-Style Lamb Stuffed Aubergine, GF DF EF SF NF is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have 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:
  1. Take 350 grams lean minced lamb
  2. Get 2 tsp ground coriander
  3. Take 2 tbsp teriyaki style marinade - see notes below *
  4. Prepare 200 grams long grain rice
  5. Prepare 2 aubergines / eggplant
  6. Take 1 onion, finely chopped
  7. Get 150 grams mushrooms, chopped
  8. Take 2 tbsp tomato puree
  9. Take 400 grams tinned chopped tomatoes
  10. Make ready 2 tbsp pine nuts (optional)
  11. Make ready 15 grams fresh mint, chopped
  12. Take 1 spray oil
  13. Prepare 1 salt & pepper to taste

Divide the filling among the shells mounding/heaping it. While the aubergines are cooking, you can start making the stuffing by heating the remaining olive oil in a large frying pan. Pour the spice mix into the bottom of the aubergine roasting tin. Spoon the lamb mixture on top of each aubergine.

Instructions to make Vickys Greek-Style Lamb Stuffed Aubergine, GF DF EF SF NF:
  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

Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations. See great recipes for Vickys Greek Koulourakia - 'Cinnamon Cookies', GF DF EF SF NF too! So we got to the Greek, now try to make a traditional Greek dish, lamb stuffed with feta cheese and eggplant. In fact, everything is easier than it seems, as the saying goes, the eyes are afraid, the hands are doing, so start actually cooking. These grilled Greek lamb kebabs take things up a notch from your average cookout fare.

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