Roasted Eggplant Stuffed with a Portuguese Rice Dressing

TOTAL TIME: 1 hr
Prep: 40 min
Inactive Prep: --
Cook: 20 min
YIELD: 4 or 8 servings
LEVEL: --

ingredients

  • 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
  • Drizzle of Portuguese olive oil
  • 3 hard-boiled eggs, chopped
  • 1/2 cup sliced queen-stuffed green olives
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.