| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Main, Dishes |
4 |
Servings |
INGREDIENTS
| 2 |
md |
Eggplants — halved |
|
|
Lengthwise |
| 1/2 |
c |
Couscous — or rice |
| 1 1/2 |
c |
Chickpeas, cooked — drained |
|
|
And rinsed |
| 1 1/4 |
c |
Cherry tomatoes — halved |
| 1 |
c |
Nonfat yogurt |
| 4 |
oz |
Nonfat cottage cheese |
| 1/2 |
c |
Raisins |
| 1/4 |
c |
Fresh basil — minced |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
INSTRUCTIONS
Preheat the oven to 400 degreesF. 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, yougurt, 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 coursely and stir into the couscous mixture. Mound
into the egplant shells.
Arrange the stuffed eggplantsin an ungreased 13" x 9" x 2" baking pan, and
bake uncovered for 15 minutes our until piping hot.
Recipe By : Reader's Digest-One Dish Meals, the Easy Way (adapted)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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