So i just watched the documentary "Forks Over Knives" and much to my husband's dismay, I've decided to start incorporating more vegetable based dishes in our diet. This was my first attempt at such a dish and I may have really set the bar high. This recipe was amazing - the best part though was the salsa. I'm not sure this would be nearly as good without the homemade, grill-fired salsa. I did not deviate from the recipe - it is excellent just as it is.
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
More From Real Simple
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
- 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.
Grilled Eggplant Provolone Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Carbohydrate, Meatless
- COOKING METHOD: Grill
- OCCASION: Summer
- PUBLICATION: Real Simple
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