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Add a photoServings: 4
Ingredients
- 1 c. Raw coucous
- 2 med Eggplants
- 3 Tbsp. Extra virgin olive oil
- 3 x Garlic cloves, chopped
- 5 bn Scallions, chopped
- 3 med Tomatoes, minced
- 4 Tbsp. Wheat germ
- 2 Tbsp. Lemon juice
- 1/4 c. Fresh parsley, chopped
- 1 tsp Grnd cumin
- 1 tsp Chili pwdr
- 1/2 tsp Turmeric Salt & pepper
Directions
- Prepare couscous by covering with twice as much boiling water & letting stand for 10 to 15 min. Preheat oven to 375F.
- Cut stems off eggplants & cut in half. Cut away pulp leaving 1/2" shell.
- Dice the pulp. Heat extra virgin olive oil plus 2 tb water in skillet. When warm, add in eggplant & garlic & saute/fry, covered until eggplant is tender. Stir occasionally. Add in scallions & tomatoes & cook until they have softened a bit. Add in the rest of the ingredients, including the coucous. Remove from heat.
- Fill each eggplant shell with the skillet mix. Bake for 35 to 40 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 421g | |
| Recipe makes 4 servings | |
| Calories 224 | |
| Calories from Fat 104 | 46% |
| Total Fat 11.84g | 15% |
| Saturated Fat 1.67g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 38mg | 2% |
| Potassium 1080mg | 31% |
| Total Carbs 28.51g | 8% |
| Dietary Fiber 11.8g | 39% |
| Sugars 9.65g | 6% |
| Protein 6.9g | 11% |
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