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Ingredients
Serves Tool
Serves To:USMetric| 2 | Tablespoon(T) | olive oil | |
| 2 | Tablespoon(T) | pine nuts or toasted slivered almonds | |
| 1/4 | Teaspoon(t) | black pepper | |
| 1/2 | Teaspoon(t) | salt | |
| 1/4 | Cup(c) | fresh basil, minced | |
| 1/2 | Cup(c) | raisins | |
| 4 | Ounce(oz) | feta cheese, crumbled | |
| 1 | Cup(c) | plain low fat yogurt | |
| 2 3/4 | Cup(c) | cherry tomatoes, stemmed and halved | |
| 5 1/2 | Cup(c) | cooked chickpeas, drained and rinsed | |
| 1/4 | Cup(c) | couscous | |
| 2 | medium eggplants (1 pound each), halved lengthwise |
Preparation
Preheat the oven to 400 degrees 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, yogurt, cheese, raisins, basil, salt, pepper and pine nuts in a large bowl. With a spoon, gently scoop out the eggplant flesh, leaving the shells intact. Chop the flesh coarsely and stir into the couscous mixture. Mound into the eggplant shells. Arrange the stuffed eggplants in an ungreased 13 by 9 by 2 inch baking pan, drizzle with the olive oil, and bake, uncovered, for 15 minutes or until piping hot.