Roasted Eggplant Stuffed with a Portuguese Rice Dre

Name: Roasted Eggplant Stuffed with a Portuguese Rice Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat the oven to 400 degrees.
2
Cut each eggplant in half, crosswise.
3
Drizzle each half with 1 tablespoon of the olive oil.
4
Season with salt and pepper.
5
Place the halves on a parchment lined baking sheet.
6
Place in the oven and roast for 20 to 25 minutes, or until the center is slightly tender.
7
Remove and cool completely.
8
Using a spoon, scoop out the center flesh of each eggplant, leaving a 1-inch border on the side.
9
Small dice the reserved eggplant flesh and set aside.
10
In a large saute pan, heat the remaining oil.
11
When the oil is hot, add the onions.
12
Season with salt and pepper.
13
Saute until golden, about 3 to 4 minutes.
14
Add the garlic, green onions, 2 tablespoons of the parsley, and tomatoes.
15
Season with salt and pepper.
16
Continue to cook for 2 to 3 minutes, or until the tomatoes are soft.
17
Add the crushed red pepper and salt cod.
18
Continue to cook for 3 minutes stirring constantly.
19
Remove from the heat and turn into a mixing bowl.
20
Add the rice, lemon juice, chopped eggs, olives, and reserved diced eggplant.
21
Mix thoroughly.
22
Drizzle in enough olive oil, so the rice is not dry.
23
Reseason if necessary.
24
Spoon the dressing in the center of each eggplant.
25
Serve each stuffed eggplant whole or cut in half.
26
Place each on a serving plate and garnish with remaining parsley.

659

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 medium eggplants, halved, 7 tablespoons Portuguese olive oil, Salt, Freshly ground black pepper, and more.

Yes, Roasted Eggplant Stuffed with a Portuguese Rice Dressing falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Eggplant Stuffed with a Portuguese Rice Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions