Roasted Eggplant Stuffed With A Portugese Rice Dressing

Recipe Ingredients

2 cups	396g / 13oz	Eggplants - halved (medium)
7 tablespoons	105ml	Portuguese olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	125g / 4.4oz	Chopped yellow onions
2 tablespoons	30ml	Chopped garlic
1 cup	62g / 2.2oz	Chopped green onions
3 tablespoons	45ml	Finely-chopped fresh parsley leaves
3 tablespoons	45ml	Tomatoes - seeded, chopped (medium)
2 teaspoons	10ml	Crushed red pepper
1 lb	454g / 16oz	Salt cod - soaked, rinsed,
		Patted dry and julienned
1/2 lb	227g / 8oz	Cooked long-grain white rice
1		Lemon - juiced
		Drizzle of Portuguese olive oil
3		Hard-boiled eggs - chopped
1/2 cup	118ml	Sliced Queen-Stuffed Green Olives

Recipe Instructions

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.

This recipe yields 4 or 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C33) - from the TV FOOD - NETWORK

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