Eggplant Stuffed Bacalao


1 lb. Saltfish fillets, prepared and flaked
4 Eggplants, cut in half lengthwise
3 cloves garlic, mashed
2 Tbsp. EVOO
1 Cup tomatoes, diced
1 Cup Mozzarella, shredded
¼ Cup onion, diced
¼ Cup red pepper, diced
¼ Cup Carrots, shredded
1 Tsp. Parsley, minced
Salt & Pepper to taste


Pre-heat 425°F

Place the eggplants on a baking dish and cover, cook until the center is tender. Using a spoon scrape the meat out of the eggplant and dice. Set the shells aside.

Heat oil in a pan and add the onion, pepper, carrot and garlic; cook for 3 min then add tomatoes, eggplant saltfish and parsley; cook until all liquid evaporates. Check for seasoning. Remove from heat and mix in a 1/3 of the cheese.

Spoon mixture into the eggplant shells and sprinkle with the remaining cheese. Place in oven and bake until cheese melts about 10 minutes. Remove from oven to a rack and let stand to cool slightly.

Makes 4-8 servings.