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Eggplants With Raisin-Couscous Stuffing

Type: Vegetables
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlEggplants - halved lengthwise (medium)
1/2 cup 80g / 2.8ozCouscous - or rice
1 1/2 cups 355mlChickpeas - cooked, drained and rinsed
1 1/4 cups 78g / 2.8ozCherry tomatoes - halved
1 cup 237mlNonfat yogurt
4 oz 113gNonfat cottage cheese
1/2 cup 80g / 2.8ozRaisins
1/4 cup 23g / 0.8ozFresh basil - minced
1/2 teaspoon 2.5mlSalt
1/4 teaspoon 1.3mlBlack 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.

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


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