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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.

 

 

 


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