THIS IS an excellent but simple appetizer that you can prepare in advance and serve at room temperature.
Cut a deep lengthwise slit in each eggplant and generously salt the interiors. Place the eggplants in a colander and drain for at least 1 hour and up to 3 hours.
Place the bread in a medium bowl, add the milk and let stand for 10 minutes.
Mash the bread with a fork. Place the bread with its liquid, the scallions and tarama in a blender or food processor and process into a paste. Add the oil and vinegar and pulse to combine. Transfer the mixture to a medium bowl and stir in the parsley.
Preheat the broiler.
Wipe the eggplants with a paper towel and place them on a baking sheet cut side up and brush with oil. Broil, turning once, for 10 minutes, or until soft. Let cool slightly.
Stuff the eggplants with the tarama mixture. Place them in the oiled baking dish and sprinkle a few pieces of tomato, if using, on top of the filling in each one.
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