Guest guest Posted October 31, 2006 Report Share Posted October 31, 2006 Couscous Stuffed Eggplant 1 c coucous 2 tb Lemon juice 2 md Eggplants 1/4 c Fresh parsley, minced 3 tb Olive oil 1 ts Ground cumin 3 ea Garlic cloves, minced 1 ts Chili powder 5 bn Scallions, minced 1/2 ts Turmeric 3 md Tomatoes, chopped Salt & pepper 4 tb Wheat germ 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. Serves 4. ______________________________\ __________ Check out the New Mail - Fire up a more powerful email and get things done faster. (http://advision.webevents./mailbeta) Quote Link to comment Share on other sites More sharing options...
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