Recipe courtesy of Emeril Lagasse
Total:
1 hr
Prep:
40 min
Cook:
20 min
Yield:
4 or 8 servings

Ingredients

  • 3 hard-boiled eggs, chopped
  • 1/2 cup sliced queen-stuffed green olives
  • Drizzle of Portuguese olive oil
  • 2 medium eggplants, halved
  • 7 tablespoons Portuguese olive oil
  • Salt
  • Freshly ground black pepper
  • 2 cups chopped yellow onions
  • 2 tablespoons chopped garlic
  • 1 cup chopped green onions
  • 3 tablespoons finely chopped freshly parsley leaves
  • 3 medium tomatoes, seeded and chopped
  • 2 teaspoons crushed red pepper
  • 1 pound salt cod, soaked, rinsed, patted dry and julienned
  • 1/2 pound cooked long-grain white rice
  • 1 lemon, juiced

Directions

Preheat the oven to 400 degrees. Cut each eggplant in half, crosswise. Drizzle each half with 1 tablespoon of the olive oil. Season with salt and pepper. Place the halves on a parchment lined baking sheet. Place in the oven and roast for 20 to 25 minutes, or until the center is slightly tender. Remove and cool completely. Using a spoon, scoop out the center flesh of each eggplant, leaving a 1-inch border on the side. Small dice the reserved eggplant flesh and set aside. In a large saute pan, heat the remaining oil. When the oil is hot, add the onions. Season with salt and pepper. Saute until golden, about 3 to 4 minutes. Add the garlic, green onions, 2 tablespoons of the parsley, and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 minutes, or until the tomatoes are soft. Add the crushed red pepper and salt cod. Continue to cook for 3 minutes stirring constantly. Remove from the heat and turn into a mixing bowl. Add the rice, lemon juice, chopped eggs, olives, and reserved diced eggplant. Mix thoroughly. Drizzle in enough olive oil, so the rice is not dry. Reseason if necessary. Spoon the dressing in the center of each eggplant. Serve each stuffed eggplant whole or cut in half. Place each on a serving plate and garnish with remaining parsley.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Roasted Flounder Stuffed with an Eggplant and Cornbread Dressing

Recipe courtesy of Emeril Lagasse

Whole Roasted Squab Stuffed with Eggplant and Bacon Dressing

Recipe courtesy of Emeril Lagasse

Mom's Stuffed Eggplant

Recipe courtesy of Michael Chiarello

Roasted Eggplants and Tomatoes

Recipe courtesy of Giada De Laurentiis

Three Cheese Stuffed Eggplant

Roasted Eggplant and Tomato Soup

Recipe courtesy of Rachael Ray

Roasted Pepper and Eggplant Marinara

Recipe courtesy of Rachael Ray

On TV

Junk Food Flip

7:30am | 6:30c

How to Live to 100

8:30am | 7:30c

How to Live to 100

9:30am | 8:30c

Brunch at Bobby's

10:30am | 9:30c

Brunch at Bobby's

11:30am | 10:30c

Eat St.

12pm | 11c

Eat St.

12:30pm | 11:30c

Eat St.

1pm | 12c

Eat St.

1:30pm | 12:30c

Eat St.

2pm | 1c

Eat St.

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Good Eats

9pm | 8c

Good Eats

9:30pm | 8:30c

Good Eats

10pm | 9c

Good Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Good Eats

1am | 12c

Good Eats

1:30am | 12:30c

Good Eats

2am | 1c

Good Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here