Couscous Stuffed Eggplant

* Exported from MasterCook *

Couscous Stuffed Eggplant

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Raw coucous
2 md Eggplants
3 tablespoon Olive oil
3 each Garlic cloves -- minced
5 bn Scallions -- minced
3 md Tomatoes -- chopped
4 tablespoon Wheat germ
2 tablespoon Lemon juice
1/4 cup Fresh parsley -- minced
1 teaspoon Ground cumin
1 teaspoon Chili powder
1/2 teaspoon Turmeric
Salt & pepper

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 1/2" 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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