Grilled Eggplant Provolone
Serves 8 as a first course or 4 as a main course|
Hands-On Time:
|
Total Time:
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
- Whisk together the vinegar, oil, and oregano and brush on the cut sides of the eggplants. Sprinkle with salt and pepper.
- 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.
- 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
Nutritional Information
- Per Serving
- Calories 196
- Calcium 235mg
- Carbohydrate 13g
- Cholesterol 20mg
- Fat 13g
- Fiber 7g
- Iron 1mg
- Protein 9mg
- Sat Fat 6g
- Sodium 397mg
What does this mean? See
Nutrition 101
.
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Quick Tip
Keep cheese in the vegetable drawer with an unwrapped head of lettuce, which will provide the right level of humidity.
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