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Grilled Eggplant Provolone

Photo: James Baigrie
Prep time 30 mins
Yield Makes 8 first-course or 4 main-course servings
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.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.