Couscous stuffed eggplant
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Raw coucous |
| 2 | mediums | Eggplants |
| 3 | tablespoons | Olive oil |
| 3 | eaches | Garlic cloves, minced |
| 5 | bunches | Scallions, minced |
| 3 | mediums | Tomatoes, chopped |
| 4 | tablespoons | Wheat germ |
| 2 | tablespoons | Lemon juice |
| ¼ | cup | Fresh parsley, minced |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Chili powder |
| ½ | teaspoon | 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 ½" 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.
Nava Atlas, "Vegetariana"