Recipe - Eggplants With Raisin-Couscous Stuffing

2 md Eggplants halved
Lengthwise
One half cup Couscous or rice
1 One half cup Chickpeas, cooked drained
And rinsed
1 One fourth cup Cherry tomatoes halved
1 cup Nonfat yogurt
4 ounce Nonfat cottage cheese
One half cup Raisins
One fourth cup Fresh basil minced
One half teaspoon Salt
One fourth teaspoon Black pepper

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
minutes or until soft; cool until 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 mixture. Mound
into the egplant shells.

Arrange the stuffed eggplantsin an ungreased 13" x 9" x 2" baking pan, and
bake uncovered for 15 minutes our until piping hot.

Recipe By : Reader's DigestOne Dish Meals, the Easy Way (adapted)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip