*  Exported from  MasterCook  *

                        Couscous Stuffed Eggplant

Recipe By     : Nava Atlas, Vegetariana
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      c             Raw coucous
   2      md            Eggplants
   3      tb            Olive oil
   3      cl            Garlic -- minced
   5      bn            Scallions -- minced
   3      md            Tomatoes -- chopped
   4      tb            Wheat germ
   2      tb            Lemon juice
     1/4  c             Fresh parsley -- minced
   1      ts            Ground cumin
   1      ts            Chili powder
     1/2  ts            Turmeric
                        Salt & pepper

Prepare couscous by covering with twice as much boiling water &
letting stand for 10 to 15 minutes. Preheat oven to 375°F.

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 until eggplant is
tender. Stir occasionally. Add scallions & tomatoes & cook until 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.


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