Grilled Eggplant Provolone

Real Simple
Grilled Eggplant Provolone Recipe
Photo: James Baigrie
For an elegant alfresco dinner that’s still easy on the prep time, make a main dish featuring grilled eggplant topped with melted provolone cheese. Top with grilled salsa and pair with a small green salad for a pleasing summer dinner in about 30 minutes.
Makes 8 first-course or 4 main-course servings


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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


Prep: 30 Minutes

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.

Created date

May 2004

Nutritional Information

Calcium 235 mg
Calories 196
Caloriesfromfat 1 %
Carbohydrate 13 g
Cholesterol 20 mg
Fat 13 g
Fiber 7 g
Iron 1 mg
Protein 9 mg
Satfat 6 g
Sodium 397 mg