Recipe - Couscous Stuffed Eggplant

1 cup Raw coucous
2 md Eggplants
3 tablespoon Olive oil
3 Garlic cloves, minced
5 bn Scallions, minced
3 md Tomatoes, chopped
4 tablespoon Wheat germ
2 tablespoon Lemon juice
One fourth cup Fresh parsley, minced
1 teaspoon Ground cumin
1 teaspoon Chili powder
One half teaspoon 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 tablespoon 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"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini