Ingredients

2 medium eggplants, cut in half lengthwise
1/2 cup couscous
1 1/2 cups canned chickpeas, drained and rinsed
1 1/4 cups cherry tomatoes, cut in half
1 cup nonfat yogurt
4 ounces cottage cheese
1/2 cup raisins
1/4 cup fresh basil, minced
1/2 tsp. salt
1/4 tsp. black pepper

Directions

1. Pierce the eggplant skins with a fork and wrap each half in foil.
2. Bake in a preheated over at 400 degrees (F) for 25 minutes or until soft.
3. While the eggplant cools, prepare the couscous according to package directions.
4. Combine the couscous, chickpeas, tomatoes, yogurt, cheese, raisins, basil, salt, and pepper in a large bowl.
5. Scoop out the eggplant, leaving the shells intact.
6. Chop the the eggplant 'meat' coarsely and stir into the couscous mixture.
7. Spoon back the eggplant/couscous mixture into the eggplant shells.
8. Arrange the stuffed eggplants in an un-greased 13" x 9" baking pan and bake uncovered for about 15 minutes.

We do that every Friday night it's the kids turn to cook. Matteo does the main and Zara assembles dsesert. I live in hope 1 year on that it will mean I can kick back with a glass of wine and a book while it happens but we're not there yet. I still have to be available to advise on readiness, chop onions, read recipes etc. His lasagne is sensational.The one meal M can absolutely do on his own is chicken drumsticks potatoes & carrots cooked in tomato & a variety of herbs, olives or whatever takes his fancy. That is sensational and has been a lifesaver when I have had a migraine, but now we have chickens, we can't seem to cook chicken any more ..We have lots of books, so we flip through those, but what I would really love him to have is his own spiral bound book with print outs or photocopies of the recipes he has done so he can write his own notes on them. There would be a lot of satisfaction in watching that book grow I reckon. I wish I'd done that when he started. Perhaps Tom would like to do that.
Dec 3, 2015 (report abuse)