Couscous Stuffed Eggplant
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 c uncooked coucous 2 md Eggplants 1 1/2 tb Olive oil 3 ea Garlic cloves, minced 1 c onion, finely chopped 3 md Tomatoes, chopped 4 tb Wheat germ 2 tb Lemon juice 1/4 c Fresh parsley, minced 1 ts Ground cumin 1 ts Chili powder 1/2 tsp Turmeric Salt & pepper
Prepare couscous by covering with twice as much boiling water & letting stand for 10 to 15 minutes. Preheat oven to 375F. Cut stems off eggplants & cut in half. Cut away pulp leaving 1/2" shell. Dice the pulp. Heat olive oil plus 2 tb water in skillet. When hot, add eggplant & garlic & saute, covered till eggplant is tender. Stir occasionally. Add scallions & tomatoes & cook till 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.
Number of Servings: 4
Recipe submitted by SparkPeople user BARBSHAKESPEARE.
Fill each eggplant shell with the skillet mixture. Bake for 35 to 40 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user BARBSHAKESPEARE.
Nutritional Info Amount Per Serving
- Calories: 305.8
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 617.5 mg
- Total Carbs: 61.2 g
- Dietary Fiber: 11.9 g
- Protein: 11.2 g
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