Herbed Broiled Eggplant With Capers And Olives

Recipe Ingredients

4		Japanese eggplants - halved lengthwise
1/4 cup	36g / 1.3oz	Pitted black olives - finely chopped
1/4 cup	59ml	Capers - rinsed, drained,
		And chopped
1 tablespoon	15ml	Finely-chopped mint leaves
1 tablespoon	15ml	Finely-chopped fresh basil
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Freshly-grated caciocavallo cheese
		= (or pecorino Romano or Parmigiano
		Reggiano)
1/2 cup	118ml	Extra-virgin olive oil

Recipe Instructions

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, and basil and mash lightly with a fork to make a coarse paste. Stir in salt and pepper, to taste, and the grated cheese and mix well. Press the mixture into the cuts in each eggplant.

Place the eggplants, cut-side up, on a grill or broiler rack, and drizzle each with a bit of olive oil. Broil for about 8 minutes, or until the tops are crisp and bubbling. Serve at room temperature.

This recipe yields 4 servings.

Description:

"{Melanzane Alla Griglia}"

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2E18) - from the TV FOOD NETWORK

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