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Receta Eggplants With Raisin Couscous Stuffing
by Global Cookbook

Eggplants With Raisin Couscous Stuffing
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Ingredientes

  • 2 med Eggplants -- halved Lengthwise
  • 1/2 c. Couscous -- or possibly rice
  • 1 1/2 c. Chickpeas, cooked -- liquid removed And rinsed
  • 1 1/4 c. Cherry tomatoes -- halved
  • 1 c. Nonfat yogurt
  • 4 ounce Nonfat cottage cheese
  • 1/2 c. Raisins
  • 1/4 c. Fresh basil -- chopped
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper

Direcciones

  1. 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 min or possibly till soft; cold till easy to handle. Meanwhile, prepare the couscous according to package directions.
  2. Mix the couscous, chickpeas, cherry tomatoes, yougurt, cheese, raisins, basil, salt, and pepper in a large bowl.
  3. With a spoon, gently scoop out the eggplant flesh, leaving the shells intact. Chop the flesh coursely and stir into the couscous mix. Mound into the egplant shells.
  4. Arrange the stuffed eggplantsin an ungreased 13" x 9" x 2" baking pan, and bake uncovered for 15 min our till piping warm.