Couscous Stuffed Eggplant Recipe

  • Comments Off on Couscous Stuffed Eggplant Recipe

Whether you are on a diet for weight loss or simply want to eat healthy and watch your nutrition cooking your own food will give you a lot more control over your diet plan. Let recipes like these (we have thousand of recipes, old and new) inspire you to get cooking and put together your own meal plans.

Recipe Category: Vegetarian

Recently Viewed

Chocolate Ice Cream Recipe
Braised Red Cabbage With Apples
Recipes With Banana Peppers
Beet
Air Fryer Baked Potato
Gobi Manchurian Recipe

Couscous Stuffed Eggplant Recipe

Ingredients

  • Serving Size : 4
  • 1 cup raw couscous
  • 2 md eggplants
  • 3 tablespoon olive oil
  • 3 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 and pepper

Method

  1. Prepare couscous by covering with twice as much boiling water and letting stand for 10 to 15 minutes.
  2. Preheat oven to 375F
  3. Cut stems off eggplants and cut in half
  4. Cut away pulp leaving 1/2″ shell.
  5. Dice the pulp.
  6. Heat olive oil plus 2 tb water in skillet.
  7. When hot, add eggplant and garlic and saute, covered till eggplant is tender.
  8. Stir occasionally.
  9. Add scallions and tomatoes and cook till they have softened a bit.
  10. Add the rest of the ingredients, including the couscous.
  11. Remove from heat.
  12. Fill each eggplant shell with the skillet mixture.
  13. Bake for 35 to 40 minutes.

Full List of Vegetarian Recipes
Full List of Stuffed-Eggplant Recipes

Recently Viewed

Baked Potato In Oven:
Adjust the oven rack to the center position and preheat the oven to 400°f Scrub the potato under running water and pat it dry with paper towels or a clean dish towel Continue Reading →

Hummus Recipe:
Set a colander in the sink and pour in the chickpeas Give them a quick rinse and allow them to drain Put the chickpeas and all the remaining ingredients except the olive Continue Reading →

Beet:
Heat the oil and add mustard, red chillies and the curry leaves. When the mustard starts to crackle, add the beetroot and salt to taste. Cook covered till the beetroot Continue Reading →

Focaccia:
Adjust the oven rack to the center position and preheat the oven to 450°f Sprinkle the cornmeal or flour onto a baking tray, and spread it into a thin layer Place the Continue Reading →

Chilli Con Carne:
Place a soup pot or a dutch oven over medium heat After about a minute, add the olive oil and swirl to coat the pan Add the onion, chili powder, cumin, and ¼ teaspoon Continue Reading →

Ratatouille:
Salt and pepper Prepare the vegetables. Heat the olive oil in a large deep frying pan. Gently saute the onion, peppers and bacon until tender. Add tomatoes and other Continue Reading →

Comments are closed.