Vegetarian

Couscous Stuffed Eggplant takes 15 minutes to prepare.

Couscous Stuffed Eggplant takes 45 minutes to cook.

Couscous Stuffed Eggplant makes 4 servings.

The ingredients for Couscous Stuffed Eggplant are:

1 c uncooked coucous
2 md Eggplants
1 1/2 tb Olive oil
3 ea Garlic cloves, minced
1 c onion, finely chopped
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 tsp Turmeric
Salt & pepper

Here is how you make Couscous Stuffed Eggplant:

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. Number of Servings: 4Recipe submitted by SparkPeople user BARBSHAKESPEARE.

The nutritional information for Couscous Stuffed Eggplant is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 305.8

• Total Fat: 3.7 g
• Cholesterol: 0.0 mg
• Sodium: 617.5 mg
• Total Carbs: 61.2 g
• Dietary Fiber: 11.9 g
• Protein: 11.2 g

The dietary needs meet for Couscous Stuffed Eggplant is Vegetarian