Herbed Broiled Eggplant with Capers and Olives: Melanzane alla Griglia

1. 1

   Preheat the broiler.

2. 2

   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.

3. 3

   In a medium bowl, combine the olives, capers, mint, and basil and mash lightly with a fork to make a coarse paste.

4. 4

   Stir in salt and pepper, to taste, and the grated cheese and mix well.

5. 5

   Press the mixture into the cuts in each eggplant.

6. 6

   Place the eggplants, cut side up, on a grill or broiler rack, and drizzle each with a bit of olive oil.

7. 7

   Broil for about 8 minutes, or until the tops are crisp and bubbling.

8. 8

   Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.