Stuffed Baby Eggplant Cibreo

Wash the eggplant and prick several times with the sharp point of a knife several times around each one. Arrange the eggplants on the spit rod assembly of your grill about 1/2 inch apart to allow air to circulate. Grill until tender, about 20 minutes. Remove from the spit rod.

When the eggplants are cool enough to handle, cut each one in half lengthwise and scoop out the insides, leaving a 1/4-inch-thick shell. Coarsely chop the eggplant flesh.

In a small saute pan, heat 3 tablespoons of the olive oil over medium heat. Add the garlic and cook, stirring, for 1 minute.

Add the chopped eggplant and season it with the salt and pepper. Cook, stirring, until the eggplant begins to turn golden, 3 to 4 minutes.

Remove from the heat and turn into a medium-size mixing bowl. Stir in the bread crumbs, cheese, capers and parsley.

Stuff the eggplant shells evenly with the mixture. Pour the remaining olive oil over the serving plate and arrange the eggplant on the oil.

Serve at room temperature.