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Roasted Eggplant Stuffed With A Portugese Rice
Dressing
2
7
Medium Eggplants; halved
Tablespoon Portuguese Olive Oil
Salt
Freshly ground black pepper
2
2
1
3
3
2
1
1
1
Cup Chopped yellow onions
Tablespoon Chopped garlic
Cup Chopped green onions
Tablespoon Finely chopped freshly parsley leaves
Medium Tomatoes; seeded and chopped
Teaspoon Crushed red pepper
Pound Salt cod; soaked, rinsed, patted dry and julienned
/2 Pound Cooked long−grain white rice
Lemon; juiced
Drizzle of Portuguese Olive Oil
3
1
Hard−boiled eggs; chopped
/2 Cup Sliced Queen−Stuffed Green Olives
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. Saut 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.
Yield: 4 or 8 servings
Roasted Eggplant Stuffed With A Portugese Rice Dressing
516
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