Aubergines stuffed with teriyaki lamb
Plump tomatoes, wild herbs and aubergines, These Greek-style lamb-stuffed aubergines make the most of all three while Kikkoman teriyaki sauce introduces great flavour.
- Preparation Time25 mins
- Additional Time30 mins chilling
- Cooking Time1 hour
Nutrition per serving
- Energy417 Kcals
- Saturated Fat6.9g
- 350g/12oz lean minced lamb
- 2tsp ground coriander
- 2tbsp Kikkoman Teriyaki Marinade
- 2 large aubergines
- 2tbsp olive oil
- 1 onion, peeled and finely chopped
- 150g/5oz mushrooms, chopped
- 2tbsp tomato puree
- 400g/14oz tin chopped tomatoes
- 200g/7oz long-grain rice, cooked
- 2tbsp pine kernels
- 1tbsp chopped fresh mint or basil
Put the lamb in a bowl and mix in the teriyaki marinade and coriander. Cover and refrigerate for 2-3 hours.
Halve the aubergines lengthways. Scoop out the flesh and chop finely.
Boil the aubergine shells for 3 minutes. Drain and set aside.
Heat the oil in a large frying pan and soften the onion. Tip in the teriyaki mince and stir-fry for 5 minutes. Add the mushrooms, tomato puree, tomatoes and chopped aubergine, cover and simmer for 30 minutes. Stir in the rice, pine kernels and mint or basil.
Preheat the oven to 180°C/Gas mark 4. Place the aubergine shells in a greased ovenproof dish and fill with the lamb mixture. Cover with foil and bake for 30 minutes. Serve with warm pitta bread and salad.
The stuffed aubergine halves can be prepared ahead and reheated in a covered dish in a 200°C/Gas mark 6 oven when ready to serve.
Vegetarians can replace the minced lamb with 250g/9oz Quorn, either minced or chopped into small pieces and marinated and cooked in the same way as the lamb.