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Add a photoServings: 4
Ingredients
- 2 med Eggplants -- halved Lengthwise
- 1/2 c. Couscous -- or possibly rice
- 1 1/2 c. Chickpeas, cooked -- liquid removed And rinsed
- 1 1/4 c. Cherry tomatoes -- halved
- 1 c. Nonfat yogurt
- 4 ounce Nonfat cottage cheese
- 1/2 c. Raisins
- 1/4 c. Fresh basil -- chopped
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Directions
- Preheat the oven to 400 degreesF. Prick the eggplant skins with a fork, then warp each half in foil. Place on a baking sheet and bake for 25 min or possibly till soft; cold till 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 mix. Mound into the egplant shells.
- Arrange the stuffed eggplantsin an ungreased 13" x 9" x 2" baking pan, and bake uncovered for 15 min our till piping warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 451g | |
| Recipe makes 4 servings | |
| Calories 357 | |
| Calories from Fat 16 | 4% |
| Total Fat 1.9g | 2% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 711mg | 30% |
| Potassium 1072mg | 31% |
| Total Carbs 72.36g | 19% |
| Dietary Fiber 12.7g | 42% |
| Sugars 22.91g | 15% |
| Protein 16.58g | 27% |
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