Sephardic Stuffed Eggplant (pareve)
serves 4

2 medium eggplants
kosher salt
1/4 cup vegetable oil, divided
1 large onion, chopped
1 red bell pepper, seeded and finely chopped
1 cup cooked couscous*
1 (8-ounce) can garbanzo beans (chickpeas), drained
2 tablespoons snipped cilantro
3/4 teaspoon cinnamon
salt and fresh ground pepper
2 tomatoes, sliced
2-3 tablespoons seasoned pareve breadcrumbs
* 1/4 cup instant couscous (eg. Near East) and scant 1/2 cup boiling water. Prepare as in package directions

Cut stem ends from eggplants. Halve eggplants lengthwise. Scoop out the center meat leaving boat-shaped shells. Dice eggplant centers and set aside.

Sprinkle eggplant shells with salt. Place upside down on a wire rack over the sink and leave to drain for about 30 minutes. Heat 3 tablespoons oil in a large skillet. Add the onion and bell pepper and cook over medium-low heat until onion is softened, about 10 minutes. Stir in the eggplant and cook 10 minutes longer until soft. Add the cooked couscous, chickpeas, cilantro, and cinnamon. Cook 5 minutes longer over medium heat. Season to taste with pepper and salt.

Rinse the eggplant shells and pat dry with paper towels. Set in a baking dish and fill with the eggplant mixture. Arrange tomato slices over and sprinkle lightly with breadcrumbs. Drizzle remaining oil over. Pour 1/4 cup warm water into dish. Cover loosely with foil. Bake in preheated 425 F. oven for 20 minutes. Reduce heat to 375F and cook 10-15 minutes longer or until eggplant is tender. Remove foil last 10 minutes cooking time.

approx. nutrients per serving: calories – 338 protein – 8g carbohydrates – 45g

fat – 18g cholesterol –0mg sodium – 291mg