Meatless Dinner — Grilled Eggplant Provolone

Posted on 21. Feb, 2011 by in Food

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.

Nutritional Information

Calories:196 (1% from fat)

Fat:13g (sat 6g)

Protein:9mg

Carbohydrate:13g

Fiber:7g

Cholesterol:20mg

Iron:1mg

Sodium:397mg

Calcium:235mg

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