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| RECIPE FOR COUSCOUS STUFFED EGGPLANT |
Title: Couscous Stuffed Eggplant
Category: Entree Vegetarian
Serves: 4
Ingredients:
| 1.00 | c | Raw coucous | | 2.00 | md | Eggplants | | 3.00 | tb | Olive oil | | 3.00 | ea | Garlic cloves, minced | | 5.00 | bn | Scallions, minced | | 3.00 | md | Tomatoes, chopped | | 4.00 | tb | Wheat germ | | 2.00 | tb | Lemon juice | | 0.25 | c | Fresh parsley, minced | | 1.00 | ts | Ground cumin | | 1.00 | ts | Chili powder | | 0.50 | ts | Turmeric | | | Salt & pepper |
Instructions:
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.
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