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
Preheat oven to 400.
Prick eggplant skins with fork or knife point and wrap in foil.
Place on baking sheet and bake for 25 minutes or until soft, then cool until comfortable to touch.
Meanwhile, prepare couscous (according to package directions).
Mix the couscous, garbanzo beans, tomatoes, yogurt, feta, raisins, basil, salt, pepper and nuts in a large bowl.
Gently scoop out eggplant flesh with spoon -- taking care not to break or tear skin.
Chop the flesh coarsely and stir into couscous mixture.
Scoop mixture into eggplant shells.
Place stuffed eggplants into ungreased baking pan and drizzle with olive oil.
Bake uncovered for 15 minutes, until hot.