Grilled Eggplant Provolone

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.

Yield: Makes 8 first-course or 4 main-course servings
Recipe from Real Simple

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calcium: 235mg
  • Calories: 196
  • Calories from fat: 1%
  • Carbohydrate: 13g
  • Cholesterol: 20mg
  • Fat: 13g
  • Fiber: 7g
  • Iron: 1mg
  • Protein: 9mg
  • Saturated fat: 6g
  • Sodium: 397mg

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

Preparation

  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.
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