Grilled Eggplant Provolone

Photo by James Baigrie
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  • Serves 8 as a first course or 4 as a main course
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  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 196 calories
    • Fat 13 g
    • Sat Fat 6 g
    • Cholesterol 20 mg
    • Sodium 397 mg
    • Protein 9 mg
    • Carbohydrate 13 g
    • Fiber 7 g
    • Iron 1 mg
    • Calcium 235 mg


  1. Check 1 1/2 tablespoons balsamic vinegar
  2. Check 3 tablespoons olive oil
  3. Check 1/4 teaspoon dried oregano
  4. Check 4 small eggplants, cut in half lengthwise
  5. Check 1/2 teaspoon kosher salt
  6. Check freshly ground black pepper
  7. Check 1/2 pound deli-style thick-sliced mild provolone
  8. Check Grilled Salsa


  1. Whisk together the vinegar, oil, and oregano and brush on the cut sides of the eggplants. Sprinkle with salt and pepper. 
  2. Preheat a gas grill to high; adjust the heat to medium after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.) Grill the eggplants cut-side down until browned, about 5 minutes. Flip the eggplants and top each half with a slice of provolone. Grill 3 minutes more or until the cheese is bubbly. Top with some Grilled Salsa.
  3. Rainy-day method: Prepare the eggplants as described above. Heat the broiler and cook the eggplants about 6 inches from the heat, cut-side down, for 5 minutes. Turn and broil cut-side up for about 3 minutes. Add the provolone and broil about 3 minutes more