Couscous Stuffed Eggplant Recipe
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Couscous Stuffed Eggplant
1 cup Raw coucous
2 medium Eggplants
3 tbsp Olive oil
3 each Garlic cloves, minced
5 bunch Scallions, minced
3 medium Tomatoes, chopped
4 tbsp Wheat germ
2 tbsp Lemon juice
1/4 cup Fresh parsley, minced
1 tsp Ground cumin
1 tsp Chili powder
1/2 tsp Turmeric
Salt & pepper
Prepare couscous by covering with twice as much boiling water &
letting stand for 10 to 15 minutes. Preheat oven to 375F.
Cut stems off eggplants & cut in half. Cut away pulp leaving 1/2"
shell. Dice the pulp. Heat olive oil plus 2 tb water in skillet.
When hot, add eggplant & garlic & saute, covered till eggplant is
tender. Stir occasionally. Add scallions & tomatoes & cook till they
have softened a bit. Add the rest of the ingredients, including the
coucous. Remove from heat.
Fill each eggplant shell with the skillet mixture. Bake for 35 to 40
minutes.
Nava Atlas, "Vegetariana" |
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If you want to drop a dress size and enhance your overall well-being, then you should undertake a precisely prepared well-balanced meal plan. In a perfect world, this must involve five portions of fruit & veg every day and also incorporate the correct mix of protein, carbs and fat.
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When devising a dietary regime, the important thing is to make sure you break down intake of salt, fats and refined carbohydrates.
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