Greek Style Grilled Eggplant Halves

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.

Baba Ghanouj

1lb eggplant
1/2 cup toasted pine nuts
1/3 cup tahini or yogurt
1/3 cup olive oil
2 tablespoons lemon juice
1 garlic clove, minced

1.  Grill the eggplant whole over high heat, directly over the flame.  Grill until blackened and collapsed, 20-30 minutes.  
2.  Cool, peel or scoop, and mash the flesh.  Then combine with other ingredients in a food processor or with a fork, depending on how smooth you want it.
3.  Serve with pita or crudites.