Eggplants With Raisin Couscous Stuffing
Serving Size : 4 Preparation Time: 1:0
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 |
recipe Eggplants With Raisin Couscous Stuffing
Preheat the oven to 400 degreesF. Prick the eggplant skins with a
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fork, then warp each half in foil. Place on a baking sheet and bake
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for 25 minutes or until soft; cool until easy to handle. Meanwhile, prepare the couscous according to package
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directions. Mix the couscous, chickpeas, cherry tomatoes, yougurt, cheese, raisins, basil, salt, and
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pepper in a large bowl. With a spoon, gently scoop out the eggplant flesh, leaving the shells intact. Chop the
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flesh coursely and stir into the couscous mixture. Mound into the egplant
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shells. Arrange the stuffed eggplantsin an ungreased 13" x 9" x 2" baking
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pan, and bake uncovered for 15 minutes our until piping hot.
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