A light, delicate, and easy-to-prepare main course, the stuffed eggplants with couscous and ricotta are really simple and delicious! Fragrant with parsley and basil, they are delightful both hot and cold. Let’s get to work and prepare the stuffed eggplants with couscous and ricotta together.
If you like eggplant recipes, here are some tasty ideas.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Preparing Stuffed Eggplants with Couscous and Ricotta
- 4 eggplants
- 2 cloves garlic
- 2 tablespoons extra virgin olive oil
- to taste salt and pepper
- to taste extra virgin olive oil
- 1 fresh ricotta (about 10.5 oz)
- 200 g couscous
- 4 tablespoons grated Parmesan cheese
- A few leaves basil
Tools
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- Baking Tray
Steps for Preparing Stuffed Eggplants with Ricotta and Couscous
In a bowl, place the chopped garlic and parsley. Add oil, salt, and pepper and mix. Wash the eggplants, cut them in half, and score them in a diamond pattern without cutting through to the skin below. Season the eggplants with parsley and bake at 350°F for about 30 minutes.
Prepare the couscous according to package instructions. Work the fresh ricotta with some oil, salt, and pepper. Once cooked, remove the flesh from the eggplants and add it to the couscous after fluffing it. Add the ricotta as well. Adjust for salt.
Fill the eggplants with the couscous and ricotta mixture, sprinkle with Parmesan, a little more oil, fresh basil, and bake at 350°F for about 30 minutes.
Storage
You can store the stuffed eggplants in the fridge for two or three days.
FAQ
What can I use instead of ricotta?
Soft cheese, like stracchino or casatella.
Instead of couscous?
You can use boiled rice drained al dente.
