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Roasted Eggplant Stuffed With A Portugese Rice Dressing

  • Yield: 4 or 8 servings


  • 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


  • 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. Sauté 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.