Couscous Stuffed Eggplant Recipe

Couscous Stuffed Eggplant Recipe

Ingredients

• Serving Size : 4
• 1 cup raw couscous
• 2 md eggplants
• 3 tablespoon olive oil
• 3 garlic cloves – minced
• 5 bn scallions – minced
• 3 md tomatoes – chopped
• 4 tablespoon wheat germ
• 2 tablespoon lemon juice
• 1/4 cup fresh parsley – minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon turmeric
• salt and pepper

Method

1. Prepare couscous by covering with twice as much boiling water and letting stand for 10 to 15 minutes.
2. Preheat oven to 375F
3. Cut stems off eggplants and cut in half
4. Cut away pulp leaving 1/2″ shell.
5. Dice the pulp.
6. Heat olive oil plus 2 tb water in skillet.
7. When hot, add eggplant and garlic and saute, covered till eggplant is tender.
8. Stir occasionally.
9. Add scallions and tomatoes and cook till they have softened a bit.
10. Add the rest of the ingredients, including the couscous.
11. Remove from heat.
12. Fill each eggplant shell with the skillet mixture.
13. Bake for 35 to 40 minutes.

Full List of Vegetarian Recipes
Full List of Stuffed-Eggplant Recipes