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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By jagaliscious_11...
Phoenix, AZ
on June 08, 2009
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I loved this recipe. I had all the ingredients on hand (yay for vegetable and herb gardening! except for black olives so I used pitted calmatta olives instead; surprisingly it was not as salty as I thought it would be with the capers, olives and cheese--the pungent, fresh garden herbs mellowed it out nicely . The outcome was divine! I did add a dash of olive oil to the mixture to give it more of that paste consistency. I would highly recommend this recipe and I plan on using it in the future and serving it to guests. Delicious!
By gogobecky_732221
Reston, VA
on August 12, 2004
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The flavors of the caper-olive paste is wonderful, but trying to get it pushed into the eggplant cuts are more trouble than it's worth. I'll make it again, but maybe next time I make a channel in the eggplant and combine it in the paste. I'll let you know how that comes out!!
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