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

Hey everyone, I hope you are having an incredible day today. Today, we’re going 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 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 well liked of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Vickys Greek-Style Lamb Stuffed Aubergine, GF DF EF SF NF is something that I have loved my whole life.

Great recipe for 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.

To get started with this recipe, we have to prepare a few ingredients. You can have vickys greek-style lamb stuffed aubergine, gf df ef sf nf using 13 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Vickys Greek-Style Lamb Stuffed Aubergine, GF DF EF SF NF:
  1. Get 350 grams lean minced lamb
  2. Take 2 tsp ground coriander
  3. Take 2 tbsp teriyaki style marinade - see notes below *
  4. Get 200 grams long grain rice
  5. Get 2 aubergines / eggplant
  6. Get 1 onion, finely chopped
  7. Make ready 150 grams mushrooms, chopped
  8. Take 2 tbsp tomato puree
  9. Get 400 grams tinned chopped tomatoes
  10. Get 2 tbsp pine nuts (optional)
  11. Prepare 15 grams fresh mint, chopped
  12. Prepare 1 spray oil
  13. Get 1 salt & pepper to taste

And, I had a part Greek boyfriend who insisted I should cook for him. Some of my efforts really were labours of love…fried eggs with fried onions in olive oil for breakfast (I hate eggs, particularly fried ones). As it happens, I liked lamb though, so had no problem making. Place the aubergine halves on a large baking tray or two smaller ones.

Steps 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

Heat the remaining oil in a frying pan over a high heat. Stir in the tomato sauce and simmer for five minutes. Remove the aubergines from the oven and increase the. 'Melitzanes papoutsakia' recipe - Variations. To prepare this delicious Greek stuffed eggplant dish ('melitzanes papoutsakia' recipe), the eggplants are first seasoned and baked until soft and sweet and then stuffed with a delicious tomato based meat sauce, topped with a cheesy béchamel sauce and baked to golden perfection. See great recipes for Vickys Creamy Garlic Mushrooms, GF DF EF SF NF too!

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