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Receta Couscous Stuffed Eggplant
by Global Cookbook

Couscous Stuffed Eggplant
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Ingredientes

  • 1 c. Raw coucous
  • 2 med Eggplants
  • 3 Tbsp. Extra virgin olive oil
  • 3 x Garlic cloves, chopped
  • 5 bn Scallions, chopped
  • 3 med Tomatoes, minced
  • 4 Tbsp. Wheat germ
  • 2 Tbsp. Lemon juice
  • 1/4 c. Fresh parsley, chopped
  • 1 tsp Grnd cumin
  • 1 tsp Chili pwdr
  • 1/2 tsp Turmeric Salt & pepper

Direcciones

  1. Prepare couscous by covering with twice as much boiling water & letting stand for 10 to 15 min. Preheat oven to 375F.
  2. Cut stems off eggplants & cut in half. Cut away pulp leaving 1/2" shell.
  3. Dice the pulp. Heat extra virgin olive oil plus 2 tb water in skillet. When warm, add in eggplant & garlic & saute/fry, covered until eggplant is tender. Stir occasionally. Add in scallions & tomatoes & cook until they have softened a bit. Add in the rest of the ingredients, including the coucous. Remove from heat.
  4. Fill each eggplant shell with the skillet mix. Bake for 35 to 40 min.