Couscous Stuffed Eggplant
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Couscous Stuffed Eggplant calories by ingredient
Number of Servings: 4
Ingredients
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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
Directions
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.
Member Ratings For This Recipe
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