Melanzane alla Griglia

By LeeBoruchow

Herbed Broiled Eggplant with Capers and Olives

Ingredients

• 4 Japanese eggplants, halved lengthwise
• 1/4 cup pitted black olives, finely chopped
• 1/4 cup capers, rinsed, drained and chopped
• 1 tablespoon finely chopped mint leaves
• 1 tablespoon finely chopped fresh basil
• Salt and pepper
• 2 tablespoons freshly grated caciocavallo or pecorino Romano or Parmigiano Reggiano
• 1/2 cup extra-virgin olive oil

Details

Servings 4

Preparation

Step 1

Preheat the broiler.

Using a small paring knife, make a series of crosshatches to the cut surface of each eggplant half, cutting into the flesh but not through the skin.

In a medium bowl, combine the olives, capers, mint, basil and extra virgin olive oil and mash lightly with a fork to make a coarse paste. Press the mixture into the cuts in each eggplant.

Place the eggplants, cut side up, on a grill or broiler rack. Broil for about 8 minutes, or until the tops are crisp and bubbling. Remove to a plate and gate some caciocavallo over the top with a drizzle of oil. Serve at room temperature.