Aubergines stuffed with Teriyaki lamb
Ingredients for 4 portion(s)
- 350 g / 12 oz lean minced lamb
- 2 tsp ground coriander
- 2 tbsp Kikkoman Teriyaki marinade & sauce
- 2 large aubergines
- 2 tbsp olive oil
- 1 onion, peeled and finely chopped
- 150 g /5 oz mushrooms, chopped
- 2 tbsp tomato puree
- 400 g /14 oz tin chopped tomatoes
- 200 g /7 oz long-grain rice, cooked
- 2 tbsp pine kernels
- 1 tbsp chopped fresh mint or basil
Preparation
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.
Used products in this recipe
Ingredients for 4 portion(s)
- 350 g / 12 oz lean minced lamb
- 2 tsp ground coriander
- 2 tbsp Kikkoman Teriyaki marinade & sauce
- 2 large aubergines
- 2 tbsp olive oil
- 1 onion, peeled and finely chopped
- 150 g /5 oz mushrooms, chopped
- 2 tbsp tomato puree
- 400 g /14 oz tin chopped tomatoes
- 200 g /7 oz long-grain rice, cooked
- 2 tbsp pine kernels
- 1 tbsp chopped fresh mint or basil
