Grilled Eggplant ProvoloneJames Baigrie photo

Serves 8 as a first course or 4 as a main course| Hands-On Time: 30m| Total Time: 30m

Ingredients

Directions

  1. Whisk together the vinegar, oil, and oregano and brush on the cut sides of the eggplants. Sprinkle with salt and pepper.
  2. 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.
  3. 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

    • Per Serving
    • Calories 196
    • Calcium 235mg
    • Carbohydrate 13g
    • Cholesterol 20mg
    • Fat 13g
    • Fiber 7g
    • Iron 1mg
    • Protein 9mg
    • Sat Fat 6g
    • Sodium 397mg
Grilled Salsa topping
Serves 12| Hands-On Time: 30m| Total Time: 45m

Directions

  1. Preheat a gas grill to high. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.) Grill the tomatoes and onion, turning frequently, for 10 to 15 minutes or until the vegetables are lightly charred but still firm inside.
  2. Grill the chili(es) until blackened on the outside. (If necessary, cover the grill periodically for 1 minute to increase the heat and help the vegetables char.)
  3. Coarsely chop the tomatoes and onion. Peel the skin from the chili(es), seed the chili(es), and chop. Combine the vegetables in a bowl with the cilantro, lime juice, and salt. Serve at room temperature, or cover and refrigerate for up to 2 days.
  4. Rainy-Day Method: Heat the broiler and cook the tomatoes, onion, and chili(es) about 4 inches from the heat, turning frequently, until lightly charred but still firm on the inside. Proceed as above.

Nutritional Information for Salsa

  • Per Serving
  • Calories 12Calories From Fat 0%
  • Calcium 6mg
  • Carbohydrate 3g
  • Cholesterol 0mg
  • Fat 0g
  • Fiber 1g
  • Iron 0mg
  • Protein 1mg
  • Sat Fat 0g
  • Sodium 98mg

 

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