Couscous Stuffed Eggplant
Yield
4 servingsPrep
20 minCook
40 minReady
60 minLow 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 |
|
| 2 | medium |
eggplant
|
*
|
| 3 | tablespoons |
olive oil
|
|
| 3 | cloves |
garlic
minced |
|
| 5 | bunch |
scallions, spring or green onions
minced |
*
|
| 3 | medium |
tomatoes
chopped |
|
| 4 | tablespoons |
wheat germ
|
|
| 2 | tablespoons |
lemon juice
|
|
| ¼ | cup |
parsley leaves
fresh, minced |
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | teaspoon |
chili powder
|
|
| ½ | teaspoon |
turmeric
|
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
couscous
raw |
|
| 2 | medium |
eggplant
|
*
|
| 45 | ml |
olive oil
|
|
| 3 | cloves |
garlic
minced |
|
| 5 | bunch |
scallions, spring or green onions
minced |
*
|
| 3 | medium |
tomatoes
chopped |
|
| 6E+1 | ml |
wheat germ
|
|
| 3E+1 | ml |
lemon juice
|
|
| 59 | ml |
parsley leaves
fresh, minced |
|
| 5 | ml |
cumin
ground |
|
| 5 | ml |
chili powder
|
|
| 2.5 | ml |
turmeric
|
|
| 1 | x |
salt and black pepper
|
*
|
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.
