Roasted Eggplant Stuffed With Portuguese Rice Dressing
Ingredients
- 2 medium eggplants, halved
- 7 tbsp olive oil
- 2 cup chopped yellow onions
- 2 tbsp chopped garlic
- 1 cup chopped green onions
- 3 tbsp finely chopped fresh parsley
- 3 medium tomatoes, seeded and chopped
- 2 tsp crushed red pepper
- 1 lb salt cod, soaked and rinsed, patted dry and julienned
- 0.5 lb cooked long-grain white rice
- 1 lemon, juiced
- 3 hard-boiled eggs, chopped
- 0.5 cup sliced queen-stuffed green olives
Instructions
- 1
Preheat the oven to 400 degrees F. Cut each eggplant in half crosswise. Drizzle each half with 1 tablespoon olive oil and season with salt and pepper.
- 2
Place the halves cut-side up on a parchment-lined baking sheet. Roast for 20 to 25 minutes until the center is slightly tender. Remove and cool completely.
- 3
Using a spoon, scoop out the center flesh of each eggplant, leaving a 1-inch border. Dice the reserved flesh and set aside.
- 4
In a large saute pan, heat the remaining olive oil. Saute the onions until golden, about 3 to 4 minutes. Add the garlic, green onions, parsley, and tomatoes. Cook for 2 to 3 minutes.
- 5
Add the crushed red pepper, diced eggplant flesh, and salt cod. Season with salt and pepper. Saute for 3 to 4 minutes.
- 6
Add the cooked rice and lemon juice. Mix well. Remove from heat. Stir in the hard-boiled eggs and olives.
- 7
Stuff each eggplant shell with the rice and cod mixture, mounding generously. Drizzle with olive oil and bake for 10 more minutes.
- 8
Garnish with remaining parsley and serve warm.