*  Exported from  MasterCook  *
 
                  EGGPLANTS WITH RAISIN-COUSCOUS STUFFING
 
 Recipe By     : Reader’s Digest-One Dish Meals, the Easy Way (adapted)
 Serving Size  : 4    Preparation Time :1:00
 Categories    : Main Dishes                      Family Approved
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      medium        eggplants -- halved lengthwise
      1/2  cup           couscous -- or rice
    1 1/2  cups          chickpeas, cooked -- drained and rinsed
    1 1/4  cups          cherry tomatoes -- halved
    1      cup           nonfat yogurt
    4      ounces        nonfat cottage cheese
      1/2  cup           raisins
      1/4  cup           fresh basil -- minced
      1/2  teaspoon      salt
      1/4  teaspoon      black pepper
 
 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.
 
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