Grilled Eggplant Provolone |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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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. 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 |
Directions:
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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