Directions:
- Preheat oven to 350°.
- 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.
- 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.
- 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.
- Carbo rating: 23
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 707.51 Kcal (2962 kJ) | ||
| Calories from fat | 354.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.39g | 61% | |
|---|---|---|---|
| Cholesterol | 166.88mg | 56% | |
| Sodium | 2105.9mg | 88% | |
| Potassium | 664.32mg | 14% | |
| Total Carbs | 49.84g | 17% | |
| Sugars | 17.48g | 70% | |
| Dietary Fiber | 8.77g | 35% | |
| Protein | 33.06g | 66% | |
| Vitamin C | 5.7mg | 9% | |
| Iron | 2mg | 11% | |
| Calcium | 955mg | 95% | |
| Amount Per 100 g | |||
| Calories | 122.88 Kcal (514 kJ) | ||
| Calories from fat | 61.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.84g | 61% | |
|---|---|---|---|
| Cholesterol | 28.98mg | 56% | |
| Sodium | 365.76mg | 88% | |
| Potassium | 115.38mg | 14% | |
| Total Carbs | 8.66g | 17% | |
| Sugars | 3.04g | 70% | |
| Dietary Fiber | 1.52g | 35% | |
| Protein | 5.74g | 66% | |
| Vitamin C | 1mg | 9% | |
| Iron | 0.3mg | 11% | |
| Calcium | 165.9mg | 95% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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