Recipe courtesy of Mario Batali
Print
Total:
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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Dry Rubbed London Broil

Recipe courtesy of Dave Lieberman

Herbed Yorkshire Pudding

Recipe courtesy of Tyler Florence

Mom's Stuffed Eggplant

Recipe courtesy of Michael Chiarello

Eggplant and Pasta Incaciata

Recipe courtesy of Debi Mazar and Gabriele Corcos

Broiled Porterhouse with Roasted Garlic and Lemon

Recipe courtesy of Michael Symon

Grilled Vegetable Panini with Herbed Feta Spread

Recipe courtesy of Kelsey Nixon

Emeril's Pan-Seared Rib Eye Steaks with Herbed Butter

Recipe courtesy of Emeril Lagasse

On TV

Trending Videos

Brunch Bonanza

So Much Pretty Food Here