Grilled Eggplant Provolone

Grilled Eggplant Provolone
James Baigrie
Eggplant halves become the main attraction when grilled and topped with melted, bubbly provolone cheese.

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Serves 8 as a first course or 4 as a main course
preparation
30
minutes
cooking
30
minutes
other
45
minutes

Ingredients

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

Directions

  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

 

Jane Kirby
May 2003

Nutritional Information

  • Per Serving
  • Calories 196
  • Calcium 235 mg
  • Carbohydrate 13 g
  • Cholesterol 20 mg
  • Fat 13 g
  • Fiber 7 g
  • Iron 1 mg
  • Protein 9 mg
  • Sat Fat 6 g
  • Sodium 397 mg
What does this mean? See Nutrition 101.

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