Recipe By : Reader's Digest-One Dish Meals, the Easy Way (adapted)
Serving Size : 4 Preparation Time :1:00
Categories : Stuffed Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 md Eggplants -- halved lengthwise
1/2 c Couscous or rice
1 1/2 c Cooked chickpeas --
- drained and rinsed
1 1/4 c Cherry tomatoes -- halved
1 c Nonfat yogurt
4 oz Nonfat cottage cheese
1/2 c Raisins
1/4 c Fresh basil -- minced
1/2 ts Salt
1/4 ts Black pepper
Preheat the oven to 400 F. Prick the eggplant skins with a fork, then
wrap 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 13x9x2" baking pan, and
bake uncovered for 15 minutes our until piping hot.
