Grilled Eggplant Provolone
This is a good vegetarian eggplant recipe.
Yield
8 servingsPrep
8 minCook
22 minReady
35 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | teaspoons |
balsamic vinegar
|
|
| 3 | tablespoons |
olive oil
|
|
| ¼ | teaspoon |
oregano
dried |
|
| 4 | small |
eggplant
cut in half lengthwise |
*
|
| ½ | teaspoon |
kosher salt
|
|
| 1 | x |
black pepper
Freshly ground to taste |
*
|
| ½ | pound |
provolone cheese
deli-style thick-sliced mild |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.5 | ml |
balsamic vinegar
|
|
| 45 | ml |
olive oil
|
|
| 1.3 | ml |
oregano
dried |
|
| 4 | small |
eggplant
cut in half lengthwise |
*
|
| 2.5 | ml |
kosher salt
|
|
| 1 | x |
black pepper
Freshly ground to taste |
*
|
| 226.8 | g |
provolone cheese
deli-style thick-sliced mild |
|
Directions
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.
