Eggplants With Raisin-Couscous Stuffing

2 medium eggplants, halved lengthwise
1/2 cup couscous, or rice
1-1/2 cups chickpeas, cooked, drained and rinsed
1-1/4 cups cherry tomatoes, halved
1 cup nonfat yogurt
4 ounces nonfat cottage cheese
1/2 cup raisins
1/4 cup fresh basil, minced
1/2 teaspoon salt
1/4 teaspoon black pepper

Preheat the oven to 400° F. Prick the eggplant skins with a fork, then warp each half in foil. Place on a baking sheet and bake for 25 minutes or until soft; cool until easy to handle.

Meanwhile, prepare the couscous according to package directions. Mix the couscous, chickpeas, cherry tomatoes, yogurt, cheese, raisins, basil, salt, and pepper in a large bowl. With a spoon, gently scoop out the eggplant flesh, leaving the shells intact. Chop the flesh coarsely and stir into the couscous mixture. Mound into the eggplant shells. Arrange the stuffed eggplants in an ungreased 13 x 9 x 2-inch baking pan, and bake uncovered for 15 minutes our until piping hot.



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