Vickys Greek-Style Lamb Stuffed Aubergines/Eggplant, Gluten, Dairy, Egg & Soy-Free

• 350 grams lean minced lamb
• 2 tsp ground coriander
• 2 tbsp teriyaki style marinade - see notes below *
• 200 grams long grain rice
• 2 aubergines/eggplant
• 1 onion, finely chopped
• 150 grams mushrooms, chopped
• 2 tbsp tomato puree
• 400 grams tinned chopped tomatoes
• 2 tbsp pine nuts
• 15 grams fresh mint, chopped
• 1 spray oil
• 1 salt & pepper to taste

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.
3. Drain and set aside.
4. Or cheat and use a pack of microwave rice ;-)
5. Halve the aubergines lengthwise and scoop out the flesh to leave 4 shells.
6. 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
7. Blanche the shells in a pan of boiled water, off the heat, for 3 minutes.
8. Drain and place them in a lightly oiled ovenproof dish.
9. Finely chop the aubergine flesh and set aside
10. Spray a large frying pan with oil and fry off the onion for 4 minutes or until softened.
11. Add the lamb mince and fry off for 5 minutes
12. Add the mushrooms, tomato puree, tinned tomatoes and chopped aubergine.
13. Simmer for 25 minutes
14. Meanwhile preheat the oven to gas 4 / 180C / 350F
15. Stir in the cooked rice, nuts and mint & season with salt and pepper to taste
16. Fill the aubergine shells with the mixture, cover with foil and bake for 25 - 30 minutes
17. Nice served with a mixed salad and some pitta bread
18. * To make your own gluten and soy-free version of teriyaki, use a 2 inch piece of fresh ginger, 3 cloves fresh garlic, 240mls soy-free soy sauce from my recipes list attached below, 200g sugar (see next note) and 50ml whisky or rum
19. Note 2: A can of pineapple in syrup may be substituted for the sugar if a blender is available.
20. Measure out 3/4 cup of pineapple from a can of slices or chunks, then add 1/4 cup syrup (from the can).
21. Blend to a liquid
22. Peel the ginger using a sharp paring knife.
23. Toss into the blender.
24. Peel the garlic and add to blender.Combine all ingredients and blitz together to form the teriyaki-style marinade.
25. This recipe makes more than you'll need but can be stored in the fridge for a month or longer

lean, ground coriander, teriyaki style marinade, long grain rice, eggplant, onion, mushrooms, tomato puree, tomatoes, nuts, mint, spray oil, salt

Taken from cookpad.com/us/recipes/335182-vickys-greek-style-lamb-stuffed-aubergineseggplant-gluten-dairy-egg-soy-free (may not work)