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2 Medium eggplants, halved

7 tablespoons olive oil



6 gloves garlic chopped

2 cups onions chopped

1-cup scallions

3 tablespoons parsley leaves

3 medium tomatoes, seeded and chopped

2 teaspoon crushed red pepper flakes

1 cup cooked rice

1 lemon juiced

3 hard-boiled eggs, chopped

cup large green stuffed olives chopped



Preheat oven to 400 degrees

Cut eggplant in half crosswise, drizzle each half with 1 tablespoon of olive oil, season with salt and pepper, and place in oven.  Roast in oven for 20 to 25 minutes or until the center is slightly tender.  Scoop the center flesh of each eggplant leaving a 1-inch border on the side.  Dice small and set aside.  Heat the reaming oil in a large skillet, add the onions and sauté until golden, then add the scallions, parsley, tomatoes, crushed red pepper, season with salt and pepper and cook until the tomatoes are soft about 3 minutes.  Remove from heat and place in a mixing bowl.  Add the rice lemon juice, chopped eggs, olives and eggplant and mix thoroughly.  Drizzle in enough olive oil so the rice is not dry and check seasonings.  Cut each stuffed eggplant in half.

Usseglio Raymond Chateauneuf du Pape Blanc Roussanne 750ML
Buy Usseglio Raymond Chateauneuf du Pape Blanc Roussanne 750ML

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