1lb eggplant, each one cut in half
1/4 cup minced or pureed olives or tapenade
1/4 cup minced onion
1/4 cup chopped parsley
1/3 cup olive oil
feta and olives
1. Make shallow cuts on the flesh side of each eggplant half. Combine olives, onion, parsley and olive oil; brush all over eggplant, pushing into slits.
2. Grill over indirect heat, covered and turning as needed, until the flesh is soft and the skin is crisp, 20-30 minutes. Garnish with crumbled feta and more olives.