Roasted Eggplant Stuffed with a Portuguese Rice Dressing

Name: Roasted Eggplant Stuffed with a Portuguese Rice Dressing
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 or 8 servings
Cuisine: european
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

Recipe courtesy of Emeril Lagasse

Watch how to make this recipe.

Roasted Eggplant Stuffed with a Portuguese Rice Dressing

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Yield: 4 or 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

606

Total Fat

29

Saturated Fat

4

Carbohydrates

33

Dietary Fiber

9

Sugar

11

Protein

55

Cholesterol

190

Sodium

5508

Total: 1 hr
Prep: 40 min
Cook: 20 min

Yield: 4 or 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

606

Total Fat

29

Saturated Fat

4

Carbohydrates

33

Dietary Fiber

9

Sugar

11

Protein

55

Cholesterol

190

Sodium

5508

Total: 1 hr
Prep: 40 min
Cook: 20 min

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.