Eggplants With Raisin-Couscous Stuffing

Recipe Ingredients

2 tablespoons	30ml	Eggplants - halved lengthwise (medium)
1/2 cup	80g / 2.8oz	Couscous - or rice
1 1/2 cups	355ml	Chickpeas - cooked, drained and rinsed
1 1/4 cups	78g / 2.8oz	Cherry tomatoes - halved
1 cup	237ml	Nonfat yogurt
4 oz	113g	Nonfat cottage cheese
1/2 cup	80g / 2.8oz	Raisins
1/4 cup	23g / 0.8oz	Fresh basil - minced
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Black pepper

Recipe Instructions

Preheat the oven to 400F. 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, yogurt, 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 coarsely and stir into the couscous mixture. Mound into the eggplant shells.

Arrange the stuffed eggplants in an ungreased 13" x 9" x 2" baking pan, and bake uncovered for 15 minutes our until piping hot.

Source:
Reader's Digest-One Dish Meals, the Easy Way (adapted)

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