Stuffed baby eggplants

Heat oven to 350 degrees. Trim stems from eggplants , cut eggplants lengthwise in half. Bake on oiled baking sheet until tender when pierced with small knive (about 10 minutes) remover to wire rack and cool Cook rice until tender. rinse in sieve under cold running water to cool. drain well process ricotta, peanut oil, 1 tablespoon water, lemon juice and salt and pepper in blender until smoot Remove pulp from eggplant leaving a ¼ inch shell all around. Discard seeds and roughly chopp remaining pulp Hat olive oil in small skillet over medium hat .when hot add shallot, saute stirring until soft and translucent about 3 minutes. Add chopped eggplant pulp, until cooked tender (4 minutes)..remove to bowl. Now add carrot and green pepper to bowl and toss until eggplant is colled to tepid . Add rice and ricotta dressing and toss until well mixed. spoon rice filling into eggplant shells. Serve at room temperature. Do not refrigerate or it will become gummy. Will hold at room temp for up to 2 hours