Grilled Eggplant Provolone

Grilled Eggplant Provolone
Photo by James Baigrie


  • Freshly ground black pepper
  • 4 small eggplants, cut in half lengthwise
  • 1 ½ tablespoons balsamic vinegar
  • ½ pound deli-style thick-sliced mild provolone
  • ½ teaspoon kosher salt
  • 3 tablespoons olive oil
  • ¼ teaspoon dried oregano
  • + 1 more ingredients
    • Grilled Salsa

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 egg...

View full recipe at My Recipes


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