Herbed Broiled Eggplant with Capers and Olives: Melanzane alla Griglia

Name: Herbed Broiled Eggplant with Capers and Olives: Melanzane alla Griglia
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters pitted black olives, finely chopped; 59 milliliters capers, rinsed, drained and chopped; 4 Japanese eggplants, halved lengthwise; 1 Tbsp finely chopped fresh basil; 1 Tbsp finely chopped mint leaves; 118 milliliters extra-virgin olive oil; 2 Tbsps freshly grated caciocavallo or pecorino Romano or Parmigiano Reggiano; 4 servings Salt and pepper

Herbed Broiled Eggplant with Capers and Olives: Melanzane alla Griglia requires about 25 minutes from start to finish. Watching your figure? This gluten free and primal recipe has 188 calories, 6g of protein, and 8g of fat per serving. For $2.43 per serving, you get a side dish that serves 4. A mixture of olive oil, salt and pepper, mint leaves, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Preheat the broiler.

Equipment you will use

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.

Ingredients you will need

Eggplant

Equipment you will use

Knife

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.

Ingredients you will need

Salt And Pepper

Eggplant

Capers

Cheese

Olives

Basil

Mint

Equipment you will use

Bowl

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.

Ingredients you will need

Eggplant

Olive Oil