2019-05-01+The+Australian+Womens+Weekly

LEARNMOREATWW.COM 11

Lebanese stuffed
eggplants
SmartPoints value per serve
SERVES 4 PREP 15 MINUTES
COOKING TIME 50 MINUTES

4 eggplants (1.3kg), halved lengthways
1 tbs olive oil
1 brown onion, fi nely chopped
300g lean lamb mince
3 garlic cloves, crushed
3 tsp ground cumin
2 tsp ground allspice
400g can diced tomatoes
1 cup (170g) cooked brown rice

2 tbspine nuts

2 tbs fresh fl at-leaf parsley, coarsely

chopped

1 Preheat oven to 220°C. Line a large

baking tray with baking paper. Arrange

eggplant, cut-side up, in a single layer.

Season with salt and pepper and lightly

spray with oil. Bake for 30 minutes or

until golden and tender.

2 Meanwhile, heat oil in a large frying

pan over medium heat. Cook onion,

stirring, for 5 minutes or until softened.

Increase heat to high. Add mince and

cook, stirring to break up any lumps, for

3 minutes or until browned. Add garlic,

cumin and allspice and cook, stirring, for

1 minute or until fragrant. Stir in tomato

and rice. Season with salt and pepper.

3 Using a small spoon, spoon out the

eggplant fl esh leaving a 1cm boarder,

making sure not to cut through the

skin. Coarsely chop fl esh. Stir into lamb

mixture. Spoon mixture into eggplant

shells. Sprinkle with pine nuts. Bake for

10 minutes or until golden. Serve topped

with parsley.

Serve with 0 smartpoints value

steamed brocc olini.

Lemon tarragon chicken

SmartPoints value per serve

SERVES 4 PREP 15 MINUTES

COOKING TIME 40 MINUTES

4 x 120g skinless chicken thigh cutlets,

fat trimmed

200g Swiss brown mushrooms, halved

1 leek, thickly sliced

1 baby fennel bulb, thinly sliced

½ cup (125ml) chicken stock

½ cup (125ml) light cooking cream

2 teaspoon Dijon mustard

2 tablespoon coarsely chopped

fresh tarragon leaves

½ lemon, cut into wedges

150g snow peas, trimmed

Lemon rind strips

1 Preheat oven to 200°C. Lightly spray a

large shallow fl ameproof baking dish with

oil and heat over high heat. Cook chicken

for 3 minutes each side or until browned.

Transfer to a plate.

2 Cook mushrooms, leek and fennel in

same dish, stirring, for 3–4 minutes or until

leek has softened. Remove from heat.

3 Combine stock, cream, mustard and

tarragon in a jug. Pour cream mixture over

vegetable mixture. Top with chicken and

lemon wedges. Bake, uncovered in oven

for 30 minutes or until chicken is cooked

through and sauce slightly thickens.

4 Pour boiling water over snowpeas

in medium bowl; drain.

5 Top chicken mixture with

snowpeas and sprinkle with

lemon rind.

Serve with 1 / 3 cup (60g) coo ked brown rice
for 3 smartpoints value per serve.

8

5