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 incredible 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 food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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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. What do the abbreviations VE, VG, GF, DF, EF, SF, NF above chef Akis Petretzikis' recipes mean? Use them to help choose recipes that are best suited for you!

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 cook 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. Get 2 tbsp teriyaki style marinade - see notes below *
  4. Get 200 grams long grain rice
  5. Take 2 aubergines / eggplant
  6. Prepare 1 onion, finely chopped
  7. Take 150 grams mushrooms, chopped
  8. Prepare 2 tbsp tomato puree
  9. Take 400 grams tinned chopped tomatoes
  10. Take 2 tbsp pine nuts (optional)
  11. Prepare 15 grams fresh mint, chopped
  12. Get 1 spray oil
  13. Take 1 salt & pepper to taste

Taste our Lamb and Feta Stuffed Aubergines recipe. The Greek dish of aubergines stuffed with minced beef, onion and tomatoes, topped with bechamel sauce and cheese, served taverna-style with a salad of rocket, lettuca and tomato, and french fried potato chips. The dish is called melitzanes papoutsaki. Remove the skillet from the heat; stir in the parsley, mint, tomatoes and feta cheese, adding salt and pepper to taste; stir to combine.

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

Divide the filling among the shells mounding/heaping it. Greek-Style Lamb Burgers with Creamy Tzatziki Sauce. Most recently I've been enjoying a Greek-style lamb burger, inspired by a burger I fell in love with several years ago at an organic cafe in downtown New York City. Greek style stuffed aubergine - download this royalty free Stock Photo in seconds. The greek dish of aubergines stuffed with minced beef, onion and tomatoes, topped with bechamel sauce and cheese, served taverna-style with a.

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