Spicy rice-filled eggplants

Ingredients (serves 4)

150g ( 3/4 cup) basmati rice
2 large eggplants
1 tbs olive oil
1 large brown onion, halved, finely chopped
1 red capsicum, halved, deseeded, finely chopped
2 garlic cloves, crushed
2 tsp ground coriander
1 tsp finely grated fresh ginger
1/5 tsp finely chopped fresh red chilli
1/4 tsp ground turmeric
1/5 cup coarsely chopped fresh continental parsley
2 tsp finely grated lemon rind
2 tbs fresh lemon juice
130g (1/2 cup) reduced-fat yoghurt
2 tbs coarsely chopped fresh mint

Method

Preheat oven to 200°C. Cook the rice in a large saucepan of boiling water for 15 minutes or until tender. Rinse under cold running water. Drain well.

Meanwhile, cut the eggplants in half lengthways. Use a small sharp knife to cut a 1cm border around the edge of each eggplant half. Scoop out the flesh within the border, leaving about 1.5cm of flesh on the base of each eggplant half. Finely chop the flesh.

Heat oil in a frying pan over medium heat. Add the onion and capsicum and cook, stirring, for 5 minutes or until soft. Add the garlic, coriander, ginger, chilli and turmeric and cook, stirring, for 30 seconds or until aromatic. Add the chopped eggplant and cook, stirring, for 10 minutes or until eggplant is soft. Remove from heat.

Add the rice, parsley, lemon rind and lemon juice to eggplant mixture, and stir to combine. Place eggplant shells in a large baking dish. Spoon rice mixture evenly among eggplant shells. Bake in oven for 30 minutes or until eggplant shells are soft and filling is golden.

Place the yoghurt and mint in a small serving bowl and stir to combine. Serve with spicy rice-filled eggplant.

Curried Cauliflower and Carrots

Ingredients
2 teaspoons curry powder
1 teaspoon cumin
Kosher salt and freshly ground pepper
1/3 cup olive oil, plus more for topping
1 medium head cauliflower, cut into florets
2 carrots, peeled and cut into 1-inch chunks
1 red onion, cut into eighths
1 tablespoon finely chopped fresh flat-leaf parsley

Directions
Preheat the oven to 425 degrees F.

Whisk together the curry powder, cumin, salt, pepper and olive oil in a medium bowl.

Spread the cauliflower, carrots, and onion in a single layer on a large baking sheet-lined with tin foil. Drizzle with the dressing and toss so it is thoroughly coated.

Roast the vegetables in the oven until tender and browned, about 40 minutes, stirring halfway through cooking. Remove to a serving bowl and sprinkle with parsley and a drizzle of olive oil on top. Serve hot or at room temperature.



Read more at: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/curried-cauliflower-and-carrots-recipe.html?oc=linkback

Garlic and Rosemary Green Beans

Ingredients

1 pound Frozen Green Beans; thawed

1/4 cup olive oil

1 clove Garlic; crushed

1/2 teaspoon Rosemary; dried

1/2 teaspoon Salt

Preparation

Thaw green beans in a collander. Put olive oil, garlic, rosemary and salt in a skillet or stir-fry pan and mix. Add green beans. Stir-fry until beans are just softened. Serve immediately.