Instructions

1. Cut each eggplant in half, lengthwise. Sprinkle lightly with salt and let the bitter juices drain out, for about an hour. Pat dry.
2. Using a mini chopper chop the herbs and scallions until pretty fine, kind of like pesto consistency, along with the olive oil and salt and pepper to taste.
3. Using a sharp knife, cut 2 or 3 slits into each eggplant half, being careful not to cut all the way through. Bending the eggplants carefully, opening up the slits, stuff the herb mixture in. A bit fussy, but you’ll get the hang of it.
4. Preheat oven to 350F/180C
5. Place the eggplants on parchment covered baking sheet. Drizzle with oil and rub all over. Season with salt and pepper. Place in oven and bake till tender and golden.
6. When the eggplants are done, take them out, and top with cheese and olives. Place back in oven for about 5 minutes or just until mozzarella melts. Serve topped with torn fresh basil.