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

Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, vickys greek-style lamb stuffed aubergine, gf df ef sf nf. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look 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. My vegan version quick stir fry noodle oriental style loving IT. Vegan Noodle Soup Vegan Soup Vegetarian Soup Recipes Vegan Recipes Cooking Recipes How To Cook Mushrooms Stuffed Mushrooms Stuffed Peppers.

Vickys Greek-Style Lamb Stuffed Aubergine, GF DF EF SF NF is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Vickys Greek-Style Lamb Stuffed Aubergine, GF DF EF SF NF is something that I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must first 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 that.

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

If you would to further support and help us. John Skotidas, head chef from Notting Hill Greek restaurant, Mazi, creates his TeMana Lamb competition winning dish. This is John's twist on a Greek style dish. So we got to the Greek, now try to make a traditional Greek dish, lamb stuffed with feta cheese and eggplant.

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

This is John's twist on a Greek style dish. 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. help today we will be specially invited chef from Greece. This is an easy greek style lamb and aubergine pasta dish. Add the minced lamb and brown over a medium heat.

So that’s going to wrap it up with this exceptional food vickys greek-style lamb stuffed aubergine, gf df ef sf nf recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!