*  Exported from  MasterCook  *
 
                         Couscous Stuffed Eggplant
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Dish                        Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           Raw coucous
    2      md            Eggplants
    3      tablespoon    Olive oil
    3      each          Garlic cloves -- minced
    5      bn            Scallions -- minced
    3      md            Tomatoes -- chopped
    4      tablespoon    Wheat germ
    2      tablespoon    Lemon juice
      1/4  cup           Fresh parsley -- minced
    1      teaspoon      Ground cumin
    1      teaspoon      Chili powder
      1/2  teaspoon      Turmeric
                         Salt & pepper
 
 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.
 
  Nava Atlas, “Vegetariana”
 
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