Eggplants Stuffed With Couscous Feta Goodness

READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400.
  • Prick eggplant skins with fork or knife point and wrap in foil.
  • Place on baking sheet and bake for 25 minutes or until soft, then cool until comfortable to touch.
  • Meanwhile, prepare couscous (according to package directions).
  • Mix the couscous, garbanzo beans, tomatoes, yogurt, feta, raisins, basil, salt, pepper and nuts in a large bowl.
  • Gently scoop out eggplant flesh with spoon -- taking care not to break or tear skin.
  • Chop the flesh coarsely and stir into couscous mixture.
  • Scoop mixture into eggplant shells.
  • Place stuffed eggplants into ungreased baking pan and drizzle with olive oil.
  • Bake uncovered for 15 minutes, until hot.
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