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
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 degreesF. 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, yougurt, 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 coursely and stir into the couscous mixture. Mound into the egplant shells. Arrange the stuffed eggplantsin an ungreased 13" x 9" x 2" baking pan, and bake uncovered for 15 minutes our until piping hot.

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