Grilled Eggplant Provolone
Serves 8 as a first course or 4 as a main course| Hands-On Time: | Total Time:
- 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
- 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 .
Keep cheese in the vegetable drawer with an unwrapped head of lettuce, which will provide the right level of humidity.