Rating: 4 stars
8 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 4

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.

Recipe by Real Simple June 2003

Gallery

James Baigrie

Recipe Summary

prep:
30 mins
total:
30 mins
Yield:
Makes 8 first-course or 4 main-course servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

calcium 235mg; 196 calories; calories from fat 1%; carbohydrates 13g; cholesterol 20mg; fat 13g; fiber 7g; iron 1mg; protein 9mg; saturated fat 6g; sodium 397mg.
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