Eggplants Stuffed With Couscous Feta Goodness

Ingredients

• 2 medium eggplants, halved
• 1 cup couscous
• 1 (10 ounce) can garbanzo beans, drained
• 1 1/4 cups cherry tomatoes or grape tomatoes, halved
• 1 cup plain yogurt
• 4 ounces feta cheese, crumbled
• 1/2 cup raisins
• 1 teaspoon dried basil, crumbled or 1/4 cup fresh basil, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons pine nuts or toasted slivered almonds
• 2 tablespoons olive oil or peanut oil

Directions

1. 1

   Preheat oven to 400.

2. 2

   Prick eggplant skins with fork or knife point and wrap in foil.

3. 3

   Place on baking sheet and bake for 25 minutes or until soft, then cool until comfortable to touch.

4. 4

   Meanwhile, prepare couscous (according to package directions).

5. 5

   Mix the couscous, garbanzo beans, tomatoes, yogurt, feta, raisins, basil, salt, pepper and nuts in a large bowl.

6. 6

   Gently scoop out eggplant flesh with spoon -- taking care not to break or tear skin.

7. 7

   Chop the flesh coarsely and stir into couscous mixture.

8. 8

   Scoop mixture into eggplant shells.

9. 9

   Place stuffed eggplants into ungreased baking pan and drizzle with olive oil.

10. 10

    Bake uncovered for 15 minutes, until hot.