Stuffed eggplants
Description
This recipe won't take much time. Preheat the oven to 200 degrees. Wrap the garlic in aluminum foil. Roast for 20 to 30 minutes. Let cool and squeeze out the pulp; set aside. Cut 3 eggplants in half lengthwise and place the 6 halves on a cutting board. Using a knife, remove the flesh from the halves, leaving borders around the edges. Dice the flesh into cubes. Chop the remaining eggplants and set aside. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until soft and slightly browned, 4 to 6 minutes. Add the chopped eggplants, bell pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cover with a lid and cook, stirring occasionally, until browned, 6 to 8 minutes. If the mixture becomes too dry, add another tablespoon of olive oil. Set aside. Place couscous in a bowl. Pour in 1 cup of boiling water. Cover with a clean kitchen towel and let stand for 10 to 15 minutes. Add lemon zest, ricotta, parsley, the remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the eggplant mixture, roasted garlic, and cherry tomatoes. Mix well. Fill each eggplant half with the couscous mixture. Wrap in aluminum foil. Bake for 20 to 25 minutes. Remove the foil and continue baking until the tops are browned, about 20 minutes more. Remove from the oven, sprinkle with parsley, and serve hot.