Eggplants With Raisin Couscous Stuffing
Serving Size : 4
Ingredients for prepare Eggplants With Raisin Couscous Stuffing
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | medium | eggplants - halved lengthwise |
| 1/2 | cup | couscous - or rice |
| 1 1/2 | cups | chickpeas - cooked, drained and |
rinsed
eggplants with raisin couscous stuffing |
| 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 |
recipe Eggplants With Raisin Couscous Stuffing
Preheat the oven to 400F. Prick the eggplant skins with a
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fork, then warp each half in foil. Place on a baking sheet and
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bake for 25 minutes or until soft; cool until easy to handle. Meanwhile, prepare the couscous according to
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package directions. Mix the couscous, chickpeas, cherry tomatoes, yogurt, cheese, raisins, basil, salt, and pepper in a large bowl.
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With a spoon, gently scoop out the eggplant flesh, leaving the shells intact.
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Chop the flesh coarsely and stir into the couscous mixture. Mound into the eggplant shells. Arrange the
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stuffed eggplants in an ungreased 13" x 9" x 2" baking pan, and bake uncovered
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for 15 minutes our until piping hot.
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