Aubergines stuffed with Teriyaki lamb
Search
Filter
Aubergines stuffed with Teriyaki lamb
Bookmark
41 of 103

Aubergines stuffed with Teriyaki lamb

Aubergines stuffed with Teriyaki lamb
Total time 255 mins
Preparation time: 105 mins
Marinating time: 150 mins
Nutrition facts (per portion): 1746 kJ / 417 kcal

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

Total time 255 mins
Preparation time: 105 mins
Marinating time: 150 mins
Nutrition facts (per portion): 1746 kJ / 417 kcal

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