A recipe for Couscous Stuffed Eggplant. Follow the simple recipe instructions for Couscous Stuffed Eggplant shared by other home cooking experts.
Ingredients
1 c. Raw couscous2 med. Eggplants
3 Tbs. Olive oil
3 ea. Garlic cloves, minced
5 bn. Scallions, minced
3 med. Tomatoes, chopped
4 Tbs. Wheat germ
2 Tbs. Lemon juice
1/4 c. Fresh parsley, minced
1 Tsp. Ground cumin
1 Tsp. Chili powder
1/2 Tsp. Turmeric
Salt and pepper
Directions
Prepare couscous by covering with twice as much boiling water and letting stand for 10 to 15 minutes. Preheat oven to 375F. Cut stems off eggplants and cut in half. Cut away pulp leaving 1/2 shell. Dice the pulp. Heat olive oil plus 2 Tbs. water in skillet. When hot add eggplant and garlic and saute covered till eggplant is tender. Stir occasionally. Add scallions and tomatoes and cook till they have softened a bit. Add the rest of the ingredients including the couscous. Remove from heat. Fill each eggplant shell with the skillet mixture. Bake for 35 to 40 minutes. Nava Atlas "Vegetariana"
