Couscous Stuffed Eggplant
Ingredients (4 servings)
1 c Raw coucous
2 md Eggplants
3 tb Olive oil
3 ea Garlic cloves, minced
5 bn Scallions, minced
3 md Tomatoes, chopped
4 tb Wheat germ
2 tb Lemon juice
1/4 c Fresh parsley, minced
1 ts Ground cumin
1 ts Chili powder
1/2 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.
Nava Atlas, "Vegetariana"
