Couscous Stuffed Eggplant

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1 cup raw couscous
2 medium eggplants
3 tablespoons olive oil
3 garlic cloves, minced
5 bunch scallions, minced
3 medium tomatoes, chopped
4 tablespoons wheat germ
2 tablespoons lemon juice
1/4 cup fresh parsley, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon turmeric
salt and pepper

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-inch shell. Dice the pulp.

Heat olive oil plus 2 tablespoons water in skillet. When hot, add eggplant and garlic and sauté, 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 couches. Remove from heat.

Fill each eggplant shell with the skillet mixture.

Bake for 35 to 40 minutes.

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