BAKED HERBED EGGPLANT WITH CAPERS AND OLIVES

BAKED HERBED EGGPLANT WITH CAPERS AND OLIVES image

Yield 6 side dishes

Number Of Ingredients 9

1/4 cup salted capers, preferably from Pantelleria, see Note
6 Japanese eggplants, halved lengthwise
Extra-virgin olive oil for coating, plus 1/4 cup for cooking and more for drizzling
1/3 cup pitted black and Sicilian green olives, finely chopped
Leaves from 6 or 7 mint sprigs, minced
Leaves from 6 or 7 basil sprigs
3 garlic cloves, minced
Salt and freshly ground pepper to taste
1/3 cup grated caciocavello or Pecorino Romano cheese

Steps:

Soak capers in cold water for 1 hour before using, changing water 2 or 3 times. Drain, rinse and squeeze dry. Preheat oven to 400 degrees, with rack placed in upper third of oven. Make a series of deep crosshatches in the cut sides of eggplants, but don't cut through the skin. Coat cut surfaces liberally with extra-virgin olive oil. In large saute pan or skillet, heat 1/4 cup olive oil over high heat until shimmering. Fry eggplants, cut side down, until golden on the bottom, 1 or 2 minutes. Turn them over and fry for about 2 minutes on the skin side. They will look slightly softened. Using a slotted metal spatula, transfer to a baking sheet, cut sides up, and let cool. In a medium bowl, combine olives, capers, mint, basil and garlic, and mash lightly with a fork to make a coarse paste. Stir in salt and pepper. Add grated cheese and mix well. Press mixture into cuts in each eggplant and drizzle with a little more oil. Bake eggplants about 25 minutes or until eggplant is soft and topping is gilded here and there. Be careful not to burn them. The tops should be bubbling and look moist and tempting. The eggplants can be eaten hot or at room temperature. Note: Pantelleria is a tiny island off Sicily and is famous for its capers. You also can use bottled vinegar-packed capers, but be sure to rinse them well many times to get rid of the vinegar and let caper taste come out.