Grilled Eggplant with Feta, Basil, and Pine Nuts

1.Heat a grill (or grill pan) to medium-high. (If using a charcoal grill, coals are ready when you can hold the palm of your hand 6 inches above grates for just 3 to 4 seconds.) Trim ends of eggplants, and cut lengthwise into 1/4-inch-thick slices. Brush both sides with oil, and season generously with salt and pepper. Brush grates with oil. Grill, turning once, until soft and lightly charred in places, 2 to 3 minutes per side. Let cool completely.

2.Cut each eggplant slice in half crosswise. Divide feta and pine nuts evenly among slices, placing them on one end of each, and gently pressing pine nuts into cheese to adhere. Roll up eggplant, and secure with a cocktail skewer or toothpick. Tuck a basil leaf into top of each and serve.