Grilled Eggplant Provolone
Serves 8 as a first course or 4 as a main course|
Hands-On Time:
30m
|
Total Time:
30m
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.
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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