Aubergines stuffed with Teriyaki lamb

Put the lamb in a bowl and mix in the Teriyaki marinade & sauce 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.

Tip: 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.

Variations: Vegetarians can replace the minced lamb with 250 g / 9 oz Quorn, either minced or chopped into small pieces and marinated and cooked in the same way as the lamb.