Couscous-Stuffed Eggplant

• 4 small eggplants, about 10 ounces each
• 4 1/2 cups cooked couscous
• 8 plum tomatoes, diced
• 6 cloves roasted garlic, peeled
• 1/2 cup toasted pine nuts
• 13 cup chopped fresh coriander
• 1 large jalapeno pepper, stemmed, seeded and minced
• 1 tablespoon fresh lemon juice
• 2 teaspoons ground cumin
• 1 tablespoon salt, plus more to taste
• Freshly ground pepper to taste

1. Preheat oven to 400 degrees.
2. Prick the eggplants a few times with a fork.
3. Put them on a baking sheet, and bake until soft, about 45 minutes.
4. When cool enough to handle, cut the eggplants in half lengthwise.
5. Scoop the flesh into a bowl carefully to avoid tearing the skins.
6. Set the shells aside.
7. Put the remaining ingredients in the bowl with the eggplant and stir to combine.
8. Taste, and adjust seasoning if needed.
9. Spoon the mixture into the eggplant shells, mounding it over the top.
10. Either serve the stuffed eggplants whole or cut them in half crosswise.
11. Place on a platter and serve.

eggplants, couscous, tomatoes, garlic, nuts, fresh coriander, jalapeno pepper, lemon juice, ground cumin, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/10190 (may not work)