Place the eggplants, cut in half and facing upwards, on a baking tray and season with olive oil and salt. Bake at 165ºC for 45 minutes. Once baked, remove the filling from the eggplants and set it aside.

Place the water, coriander, mint, salt, and olive oil in a pan. Once the water boils, add the bacalao and let it cook for 7 minutes. Remove the bacalao and set aside the cooking broth.

In a saucepan, sauté the chopped onion, chopped garlic, chopped leek, and chopped mushrooms in olive oil. Then, add the bacalao broth. Add the julienned carrots, cook for another 2 minutes, and add the eggplant filling.

Mix all the ingredients together, adjust the seasoning, and serve the bacalao loin over the vegetables.