Grilled Aubergine With Cheese And Black Olives

• 2 aubergines large
• 2 7/8 tablespoons vegetable fat spread Bertolli
• 13/16 cup fresh breadcrumbs preferably made with Italian style bread such as ciabatta
• 1 tomato medium, finely chopped
• 7/8 ounce pitted black olives finely chopped
• 20 basil leaves large, roughly torn
• 1 cup Italian cheese grated mild, such as Fontina or mozzarella
• black pepper
• fresh basil leaves to garnish

1. Cut the aubergines crossways into slices about 2cm (3/4 inch) thick. Melt the Bertolli and lightly brush some on to each side of the aubergine slices. Grill until golden brown on both sides.
2. Meanwhile, mix the breadcrumbs with the tomato, olives, basil and half the cheese. Stir in the remaining melted Bertolli and season with salt and pepper.
3. Pile the breadcrumb mixture on to the browned aubergine slices and scatter the remaining cheese over the top.
4. Cook under a medium-hot grill for 5-10 minutes or until the cheese has melted and is golden brown on top.
5. Serve hot or at room temperature, garnished with basil and salad leaves.

aubergines large, vegetable fat spread, fresh breadcrumbs, tomato, black olives, basil, italian cheese, black pepper, fresh basil

Taken from www.yummly.com/recipe/Grilled-Aubergine-with-Cheese-and-Black-Olives-378587 (may not work)