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Roasted Egg Plant w/Portuguese Dressing

Source of Recipe

contributed by Angela Lowry modified from an unknown source


List of Ingredients

2 medium eggplants, halved
7 tablespoons 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
1-2 teaspoons crushed red pepper to taste!
2 cans GFCF tuna
1/2 pound cooked long-grain white rice
1 lemon, juiced
Drizzle of Olive Oil
3 hard-boiled eggs, chopped
1/2 cup sliced Stuffed Green Olives


Recipe

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 tuna. 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.

Re-season 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.