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1
Put the lamb in a bowl with the teriyaki and coriander, toss to coat then cover and chill for 20 minutes
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2
Cook the rice in boiling salted water for around 10 minutes until just tender.
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3
Drain and set aside.
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4
Or cheat and use a pack of microwave rice ;-)
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5
Halve the aubergines lengthwise and scoop out the flesh to leave 4 shells.
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6
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
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7
Blanche the shells in a pan of boiled water, off the heat, for 3 minutes.
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8
Drain and place them in a lightly oiled ovenproof dish.
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9
Finely chop the aubergine flesh and set aside
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10
Spray a large frying pan with oil and fry off the onion for 4 minutes or until softened.
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11
Add the lamb mince and fry off for 5 minutes
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12
Add the mushrooms, tomato puree, tinned tomatoes and chopped aubergine.
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13
Simmer for 25 minutes
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14
Meanwhile preheat the oven to gas 4 / 180C / 350F
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15
Stir in the cooked rice, nuts and mint & season with salt and pepper to taste
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16
Fill the aubergine shells with the mixture, cover with foil and bake for 25 - 30 minutes
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17
Nice served with a mixed salad and some pitta bread
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18
* To make your own gluten and soy-free version of teriyaki, use a 2 inch piece of fresh ginger, 3 cloves fresh garlic, 240mls soy-free soy sauce from my recipes list attached below, 200g sugar (see next note) and 50ml whisky or rum
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19
Note 2: A can of pineapple in syrup may be substituted for the sugar if a blender is available.
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20
Measure out 3/4 cup of pineapple from a can of slices or chunks, then add 1/4 cup syrup (from the can).
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21
Blend to a liquid
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22
Peel the ginger using a sharp paring knife.
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23
Toss into the blender.
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24
Peel the garlic and add to blender.Combine all ingredients and blitz together to form the teriyaki-style marinade.
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25
This recipe makes more than you'll need but can be stored in the fridge for a month or longer
