- garlic head - 1/2 Pieces
- small eggplant - 4 pieces
- olive oil - 2-3 Art. spoons
- onion - 1 piece
- yellow or red bell pepper - 1 piece
- salt - 1 teaspoon
- freshly ground black pepper - 1/2 teaspoonfuls
- couscous - 3/4 Glass
- lemon peel - 1 st. a spoon
- ricotta - 1/4 cup
- parsley - 1/4 cup
- red and yellow cherry tomatoes - 220 Grams (cut into 8 pieces)
Preheat the oven to 200 degrees. Wrap garlic in aluminum foil. Fry for 20 to 30 minutes. Let cool and squeeze the flesh, set aside. Cut 3 eggplants along in half and lay out 6 halves on a cutting board. Using a knife to extract the flesh from the halves, leaving the edges along the edges. Cut the flesh into cubes. Cut the remaining eggplants and set aside. In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Add onion and fry, stirring until the onion is soft and slightly brown, from 4 to 6 minutes. Add chopped eggplants, sweet pepper, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cover and cook, stirring, until brown, from 6 to 8 minutes. If the mixture quickly becomes dry, add another tablespoon of olive oil. Set aside. Put the couscous into the bowl. Pour 1 cup of boiling water. Cover with a clean kitchen towel and let stand for 10 to 15 minutes. Add the lemon zest, ricotta, parsley, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add a mixture of eggplant, fried garlic and cherry tomatoes. Mix. Fill each half aubergine with a mixture of couscous. Wrap aluminum foil. Bake for 20 to 25 minutes. Remove the foil and continue baking until the tops are brown, about 20 minutes. Remove from the oven, sprinkle with parsley and serve.
Servings: 6