Couscous Stuffed Eggplant
Ingredients
- 1/2 head garlic
- 4 small eggplant
- 2 to 3 tablespoons olive oil
- 1 medium onion, peeled and finely chopped
- 1 yellow or red bell pepper, cored, seeded, and cut into 1/4-inch dice
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup uncooked couscous
- 1 tablespoon freshly grated lemon zest (2 lemons), finely chopped
- 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
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