Yield
4 servings (serving size: 1 stuffed eggplant half)

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Prick each eggplant several times with a fork. Place eggplant on a baking sheet, and bake at 350° for 20 minutes. Cool. Cut each eggplant in half lengthwise; scoop out pulp, leaving 1/4-inch-thick shells. Chop pulp; set shells and pulp aside.

Step 3

Combine tomato and next 4 ingredients in a medium saucepan; bring to a boil, and stir in couscous. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork; stir in eggplant pulp.

Step 4

Spoon couscous mixture evenly into eggplant shells; place in a 13 x 9-inch baking dish coated with cooking spray. Top evenly with cheese. Cover and bake at 350° for 25 minutes or until thoroughly heated.

Step 5

carbo rating: 23

The Complete Step-by-Step Low Carb Cookbook

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