Servings: 8

Ingredients:

• 4 medium (about 300g each) eggplants, halved lengthways
• 1 tbsp olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground paprika
• 1/4 tsp ground cinnamon
• 2 x 400g cans of lentils, rinsed, drained
• 400g can cherry tomatoes
• 2 tsp vegetable stock powder
• 1/3 cup basil leaves, torn
• 2/3 cup (80g) shredded tasty cheddar
• 1/2 cup (35g) panko crumbs

Method:

• Use a small sharp knife to score the cut side of each eggplant half in a diamond pattern (don’t cut all the way through). Season with salt. Place, cut-side down, on a wire rack for 30 mins. Rinse and pat dry with a paper towel. Use a teaspoon to scoop out eggplant flesh, leaving a 1cm-thick shell. Finely chop eggplant flesh.
• Preheat the oven to 200°C. Line 2 large baking trays with baking paper. Heat the oil in a frying pan over medium heat. Add the onion. Cook, stirring, for 5 mins or until lightly golden. Add the garlic, cumin, coriander, paprika, and cinnamon and cook, stirring, for 1 min or until aromatic. Add eggplant flesh and cook, stirring occasionally, for 5 mins or until tender. Add the lentils, tomatoes, and stock powder and stir to combine. Bring to a simmer. Stir in basil. Season.
• Place eggplant shells, cut-side up, on lined trays. Top with lentil mixture. Cover tightly with foil. Bake for 45 mins. Sprinkle with the cheddar and panko crumbs. Spray with olive oil spray. Bake, uncovered, for 15 mins or until golden brown. Transfer to a serving platter.

Source: Taste

Servings: 4

Ingredients:

FOR THE CHICKEN

• 4 chicken thigh filets, cut into 3cm pieces
• 1 1/2 tbsp Cajun seasoning
• 2 tsp olive oil
• 450g pkt microwavable brown rice
• 1 avocado, stoned, peeled, thinly sliced
• 1 red capsicum, seeded, thinly sliced
• 1 mango, stoned, peeled, finely chopped
• 1/2 red onion, finely chopped
• 1 cup coriander leaves
• 1/3 cup (100g) whole-egg mayonnaise
• 1/2 tsp ground paprika
• 1 tbsp lime juice
• Lime wedges, to serve

Method: 

• Place the chicken in a large bowl. Sprinkle 1 tbsp of the Cajun seasoning and toss to combine.
• Heat a large frying pan over medium-high heat. Cook the chicken mixture, in 2 batches, turning occasionally, for 5 mins or until cooked through. Transfer to a bowl.
• Heat the oil in the pan over medium heat. Add remaining Cajun seasoning and cook for 1 min or until fragrant. Add the rice and ⅔ cup (160ml) water. Cook, stirring, for 6-7 mins or until water evaporates. Remove from heat.
• Divide the rice among serving bowls. Top with avocado, capsicum, chicken, mango, onion, and coriander. Combine the mayonnaise, paprika, and lime juice in a small bowl. Drizzle over the chicken and vegetables. Serve with lime wedges.

Source: Taste

Servings: 24

Ingredients:

• 1 (12 to 14-inch long) crusty baguette, sliced 1/4- to 1/2-inch thick
•  Butter
•  Cinnamon and sugar
• 8 ounces light cream cheese, softened to room temperature
•  Zest of 1/2 lemon, about 1/2 teaspoon
• 2 tablespoons powdered sugar
• ¼ cup vanilla Greek yogurt
•  Berries for topping, pomegranate seeds, raspberries, blueberries, blackberries, strawberries
•  Fresh mint for garnish, if desired

Method

• Lightly butter one side of each baguette slice and place the butter side up on a baking sheet. Sprinkle it with cinnamon and sugar. Toast the bread slices under the oven broiler until golden brown (but not burned–watch closely!). It should only take 1-2 minutes to toast perfectly. Remove from the oven and let the bread slices cool completely.
• In a small bowl, combine the cream cheese, lemon zest, powdered sugar, and yogurt and whisk to combine well.
• Spread around a tablespoon of the sweet cream cheese mixture on each toasted bread slice. Top with berries of your choice and fresh mint, if desired. Refrigerate until ready to serve (up to 2 hours–after that the bread slices may get a little soft).

Source: Food & Wine