| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Soy, Vegetables | 2 | servings | |
INGREDIENTS
| 1 | Whole Eggplant | |
| 1/2 | c | Couscous; cooked |
| 1/2 | md | Zucchini; chopped |
| 2 | Cloves Garlic; minced | |
| 1/2 | md | Onion; Chopped |
| 7 | oz | Gimmie Lean® Texturized Soy Protein; Sausage flavor |
| 14 | oz | Tomatoes; canned, undrained |
| 2 | tb | Black olives; chopped |
| 1 | ts | Miso |
INSTRUCTIONS
Slice eggplant in half, lengthwise and scoop out pulp and chop. Sprinkle shells with salt & pepper, put into a 13x9-inch baking dish and set aside. In large skillet that has been sprayed with Pam, saute eggplant, onions, garlic, Gimmie Lean®, and zucchini. When veggies are tender add tomatoes and olives. Cook until slightly thickened. Add miso and couscous. Spoon mixture into eggplant shells. Cover with foil and bake at 350° for 45-60 mins. Recipe by: Yvonne Posted to EAT-LF Digest by Penchard@aol.com on Jan 8, 1999, converted by MM_Buster v2.0l.
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