Roasted Eggplant Stuffed With A Portuguese Rice Dressing
Roasted eggplant halves filled with a savory Portuguese rice dressing of salt cod, tomatoes, green onions, and herbs, topped with hard-boiled eggs and green olives.
Ingredients
- 2 medium eggplants, halved crosswise
- 7 tbsp Portuguese olive oil, divided
- 2 cup chopped yellow onions
- 2 tbsp chopped garlic
- 1 cup chopped green onions
- 3 tbsp finely chopped fresh parsley leaves
- 3 medium tomatoes, seeded and chopped
- 2 tsp crushed red pepper
- 1 lb salt cod, soaked, rinsed, and julienned
- 0.5 lb cooked long-grain white rice
- 1 lemon juiced
- 3 eggs hard-boiled, chopped
- 0.5 cup sliced queen-stuffed green olives
Instructions
- 1
Preheat oven to 400°F. Drizzle each eggplant half with 1 tablespoon olive oil, season with salt and pepper. Place cut-side up on a parchment-lined baking sheet.
- 2
Roast for 20–25 minutes until centers are slightly tender. Cool. Scoop out flesh leaving a 1-inch border. Dice the reserved flesh.
- 3
In a large sauté pan, heat remaining oil. Sauté onions until golden, 3–4 minutes. Add garlic, green onions, 2 tablespoons parsley, and tomatoes. Cook 2–3 minutes.
- 4
Add crushed red pepper, diced eggplant flesh, and salt cod. Cook 3 minutes, stirring constantly.
- 5
Remove from heat. Fold in cooked rice and lemon juice. Drizzle in enough olive oil so rice is not dry. Re-season.
- 6
Fill each eggplant shell with the rice mixture. Garnish with chopped hard-boiled eggs, sliced green olives, and remaining parsley.