Herbed Broiled Eggplant with Capers and Olives: Melanzane alla Griglia

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Intermediate

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
Directions
  • 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.


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