Eggplant with Couscous Stuffing

  • Yield: 4 servings


2medium eggplant (1 to 1 1/2 pounds each), halved lengthwise
1 1/2cups couscous
1-- (15-ounce) can garbanzo beans, drained and rinsed
1cup chopped tomatoes
1cup plain nonfat yogurt
1/4cup crumbled feta cheese
1/2cup golden raisins
1/2teaspoon dried basil
-- Salt and pepper


  1. Preheat oven to 400F.
  2. Prick eggplant skins with a fork, then wrap each half in foil.  Place on a baking sheet and bake 30 to 35 minutes, until soft; let cool.
  3. Meanwhile, prepare couscous according to package directions.  Mix couscous, garbanzos, tomatoes, yogurt, feta, raisins, basil, and salt and pepper in a large bowl.
  4. With a spoon, gently scoop out eggplant flesh, leaving shells and a 1/4-inch of pulp intact.  Chop flesh coarsely and stir into couscous mixture.  Mound mixture into eggplant shells.  Arrange stuffed eggplant on an ungreased 13x9x2-inch baking pan and bake, uncovered, 15 minutes, or until well heated.

Nutritional Info *per serving

  • Calories 539
  • Fat 6.1g
  • Saturated Fat 2.6g
  • Cholesterol 14mg
  • Sodium 401mg
  • Carbohydrate 103g
  • Protein 22.1g