Couscous Stuffed Eggplant

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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
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Number of Servings: 4


    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.

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Member Ratings For This Recipe

  • Hearty but needs something else - the herby greens have no flavour after they are cooked. Raisins or feta would give it a nice lift. - 7/28/11

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