- 4 small eggplants
- 2 tablespoons extra-virgin olive oil, plus more as needed
- 1 medium yellow onion, finely chopped
- 1 yellow or red bell pepper, diced
- 1 teaspoon fine sea salt, divided
- 1/2 teaspoon ground black pepper, divided
- 3/4 cup uncooked couscous
- 1 tablespoon lemon zest
- 1/4 cup low-fat ricotta cheese
- 1/4 cup roughly chopped fresh flat leaf parsley, plus more for garnish
- 1/2 pound red and yellow cherry tomatoes, cut into eighths
- 6 cloves roasted garlic, finely chopped
Heat olive oil in a large skillet over medium heat. Add onion, and cook, stirring occasionally, until soft and slightly browned, about 8 minutes. Add diced eggplant, bell peppers, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cover and cook, stirring occasionally, until browned, 6 to 8 minutes. If mixture starts to become dry, add additional tablespoon olive oil. Remove from heat and set aside.
Preheat the oven to 350°F. Place couscous in a medium heat-proof bowl. Pour 1 cup boiling water over couscous. Cover with clean kitchen towel and let sit until slightly cooled, 10 to 15 minutes. Fluff with a fork. Add lemon zest, ricotta, parsley, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Add reserved eggplant mixture, roasted garlic, and cherry tomatoes. Stir to combine.
Fill each reserved eggplant shell with couscous mixture. Cover with aluminum foil. Bake until warm throughout and shell has softened, 20 to 25 minutes. Remove foil, and continue cooking until tops are toasty brown, about 20 minutes. Remove from oven. Sprinkle with remaining parsley and serve.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.