Recipe - Roasted Eggplant Stuffed With A Portugese Rice Dressing

2 md Eggplants; halved
7 tablespoon Portuguese Olive Oil
Salt
Freshly ground black pepper
2 cup Chopped yellow onions
2 tablespoon Chopped garlic
1 cup Chopped green onions
3 tablespoon Finely chopped freshly
parsley leaves
3 md Tomatoes; seeded and chopped
2 teaspoon Crushed red pepper
1 pound Salt cod; soaked, rinsed,
; patted dry and
; julienned
One half pound Cooked longgrain white rice
1 Lemon; juiced
Drizzle of Portuguese Olive
Oil
3 Hardboiled eggs; chopped
One half cup Sliced QueenStuffed 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 1inch 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 minced 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