Couscous Stuffed Eggplant
Serving Size : 4 Preparation Time: 0:0
Ingredients for prepare Couscous Stuffed Eggplant
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | cup | raw coucous |
| 2 | md | eggplants |
| 3 | tablespoon | olive oil |
| 3 | | 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 |
recipe Couscous Stuffed Eggplant
Prepare couscous by covering with twice as much
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boiling water & letting stand for 10 to 15 minutes. Preheat oven to 375F. Cut stems off eggplants &
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cut in half. Cut away pulp leaving 1/2" shell. Dice the pulp. Heat olive oil plus 2 tb water in
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skillet. When hot, add eggplant & garlic & saute, covered till eggplant is tender. Stir occasionally.
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Add scallions & tomatoes & cook till they have softened a bit. Add the
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rest of the ingredients, including the coucous. Remove from heat. Fill each eggplant shell
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with the skillet mixture. Bake for 35 to 40 minutes. Nava Atlas, "Vegetariana"
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