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1
Preheat the oven to 400 degrees.
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2
Cut each eggplant in half, crosswise.
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3
Drizzle each half with 1 tablespoon of the olive oil.
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4
Season with salt and pepper.
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5
Place the halves on a parchment lined baking sheet.
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6
Place in the oven and roast for 20 to 25 minutes, or until the center is slightly tender.
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7
Remove and cool completely.
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8
Using a spoon, scoop out the center flesh of each eggplant, leaving a 1-inch border on the side.
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9
Small dice the reserved eggplant flesh and set aside.
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10
In a large saute pan, heat the remaining oil.
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11
When the oil is hot, add the onions.
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12
Season with salt and pepper.
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13
Saute until golden, about 3 to 4 minutes.
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14
Add the garlic, green onions, 2 tablespoons of the parsley, and tomatoes.
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15
Season with salt and pepper.
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16
Continue to cook for 2 to 3 minutes, or until the tomatoes are soft.
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17
Add the crushed red pepper and salt cod.
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18
Continue to cook for 3 minutes stirring constantly.
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19
Remove from the heat and turn into a mixing bowl.
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20
Add the rice, lemon juice, chopped eggs, olives, and reserved diced eggplant.
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21
Mix thoroughly.
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22
Drizzle in enough olive oil, so the rice is not dry.
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23
Reseason if necessary.
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24
Spoon the dressing in the center of each eggplant.
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25
Serve each stuffed eggplant whole or cut in half.
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26
Place each on a serving plate and garnish with remaining parsley.
