Grilled Eggplant (Aubergine) Provolone With Grilled Salsa Recipe

Name: Grilled Eggplant (Aubergine) Provolone With Grilled Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ tablespoons balsamic vinegar; 3 tablespoons olive oil; ¼ teaspoon italian seasoning (I used McCormick's); red pepper flakes, to taste; 4 small eggplants, cut in half lengthwise; ½ teaspoon salt; fresh ground pepper; 12 lb deli-style thick-sliced mild provolone cheese; 6 plum tomatoes, cut in half lenthwise (1 lb); 1 small red onion, cut in half crosswise; 1 fresh poblano chiles (omitted personal preference) or 2 jalapeno chiles (omitted personal preference); ¼ cup chopped fresh cilantro; 2 teaspoons lime juice, fresh; ½ teaspoon kosher salt

Servings: persons

1 ½ tablespoons balsamic vinegar
3 tablespoons olive oil
¼ teaspoon italian seasoning (I used McCormick's)
red pepper flakes, to taste
4 small eggplants, cut in half lengthwise
½ teaspoon salt
fresh ground pepper
12 lb deli-style thick-sliced mild provolone cheese
6 plum tomatoes, cut in half lenthwise (1 lb)
1 small red onion, cut in half crosswise
1 fresh poblano chiles (omitted personal preference) or 2 jalapeno chiles (omitted personal preference)
¼ cup chopped fresh cilantro
2 teaspoons lime juice, fresh
½ teaspoon kosher salt

1
["SALSA ~ MAKE FIRST:.", "Heat the broiler and cook the tomatoes, onion, and chil(es) about 4"" from the heat, turning frequently, until lightly charred but still firm on the inside.", "Coarsely chop the tomatoes and onion.", "Peel the skin from the chili(es), seed the chili(es) and chop(if using).", "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.", "(We served it about 6 hours later.", ").", "GRILLED EGGPLANTS:.", "Whisk together the vinegar, oil, Italian seasoning, and red pepper flakes, and brush on cut sides of the eggplants.", "Sprinkle with salt and pepper.", "Heat the broiler and cook the eggplants about 6"" from the heat, cut-side down, for about 5 minutes.", "Turn and broil cut-side up for about 3 minutes.", "Add the provolone and broil about 3 minutes more or until cheese is bubbly.", "Top with some Grilled Salsa.", "(yield 3 cups)."]

5623

kcal

Calories

460

Fat

Carbs

343

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 ½ tablespoons balsamic vinegar, 3 tablespoons olive oil, ¼ teaspoon italian seasoning (I used McCormick's), red pepper flakes, to taste, and more.

Yes, Grilled Eggplant (Aubergine) Provolone With Grilled Salsa falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Eggplant (Aubergine) Provolone With Grilled Salsa

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