Couscous Stuffed Eggplant

Servings: 4
Ingredients:

1 c  Raw coucous
2 md Eggplants
3 tb Olive oil
3 ea Garlic cloves, 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 and pepper

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

Cut stems off eggplants and 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 and garlic and saute, covered till eggplant is tender. Stir
occasionally. Add scallions and tomatoes and 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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