Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Couscous Stuffed Eggplant

StarStarStarStarStar

Your rating

Recipe

 

Yield

4 servings

Prep

20 min

Cook

40 min

Ready

60 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 cup couscous
raw
Camera
2 medium eggplant
* Camera
3 tablespoons olive oil
Camera
3 cloves garlic
minced
Camera
5 bunch scallions, spring or green onions
minced
* Camera
3 medium tomatoes
chopped
Camera
4 tablespoons wheat germ
Camera
2 tablespoons lemon juice
Camera
¼ cup parsley leaves
fresh, minced
Camera
1 teaspoon cumin
ground
Camera
1 teaspoon chili powder
Camera
½ teaspoon turmeric
Camera
1 x salt and black pepper
* Camera

Ingredients

Amount Measure Ingredient Features
237 ml couscous
raw
Camera
2 medium eggplant
* Camera
45 ml olive oil
Camera
3 cloves garlic
minced
Camera
5 bunch scallions, spring or green onions
minced
* Camera
3 medium tomatoes
chopped
Camera
6E+1 ml wheat germ
Camera
3E+1 ml lemon juice
Camera
59 ml parsley leaves
fresh, minced
Camera
5 ml cumin
ground
Camera
5 ml chili powder
Camera
2.5 ml turmeric
Camera
1 x salt and black pepper
* Camera

Directions

Prepare couscous by covering with twice as much boiling water and letting stand for 10 to 15 minutes.

Preheat oven to 375℉ (190℃).

Cut stems off eggplants and cut in half.

Cut away pulp leaving ½ inch shell.

Dice the pulp.

Heat olive oil plus 2 tablespoons water in skillet.

When hot, add eggplant and garlic and sauté, covered until eggplant is tender.

Stir occasionally.

Add scallions and tomatoes and cook until they have softened a bit.

Add the rest of the ingredients, including the coucous.

Remove from heat.

Fill each eggplant shell with the skillet mixture.

Bake for 35 to 40 minutes.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 172g (6.1 oz)
Amount per Serving
Calories 30733% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 19mg 1%
Total Carbohydrate 15g 15%
Dietary Fiber 5g 19%
Sugars g
Protein 17g
Vitamin A 25% Vitamin C 38%
Calcium 5% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe