| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Portuguese |
Emlive10 |
1 |
servings |
INGREDIENTS
| 2 |
md |
Eggplants; halved |
| 7 |
tb |
Portuguese Olive Oil |
|
|
Salt |
|
|
Freshly ground black pepper |
| 2 |
c |
Chopped yellow onions |
| 2 |
tb |
Chopped garlic |
| 1 |
c |
Chopped green onions |
| 3 |
tb |
Finely chopped freshly parsley leaves |
| 3 |
md |
Tomatoes; seeded and chopped |
| 2 |
ts |
Crushed red pepper |
| 1 |
lb |
Salt cod; soaked, rinsed, |
|
|
; patted dry and |
|
|
; julienned |
| 1/2 |
lb |
Cooked long-grain white rice |
| 1 |
|
Lemon; juiced |
|
|
Drizzle of Portuguese Olive Oil |
| 3 |
|
Hard-boiled eggs; chopped |
| 1/2 |
c |
Sliced Queen-Stuffed Green Olives |
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. 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
Converted by MC_Buster.
Per serving: 2349 Calories (kcal); 31g Total Fat; (11% calories from fat);
330g Protein; 185g Carbohydrate; 1326mg Cholesterol; 32182mg Sodium Food
Exchanges: 4 1/2 Grain(Starch); 43 Lean Meat; 21 1/2 Vegetable; 1/2 Fruit;
1 1/2 Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC33
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Jesus: power to break life controlling problems”