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"

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