Instructions: 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.

This recipe yields 4 servings.

Description: "(Melanzane Alla Griglia)"

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