Grilled Eggplant Provolone

Name: Grilled Eggplant Provolone
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 30
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 30 servings Freshly ground black pepper; 4 smalls eggplants, cut in half lengthwise; 1 teaspoons kosher salt; 3 Tbsps olive oil; 0 teaspoons dried oregano; 227 grams deli-style thick-sliced mild provolone; 30 servings Grilled Salsa

Grilled Eggplant Provolone might be just the hor d'oeuvre you are searching for. This recipe makes 30 servings with 64 calories, 3g of protein, and 4g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, primal, fodmap friendly, and vegetarian diet. Head to the store and pick up balsamic vinegar, pepper, oregano, and a few other things to make it today. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Whisk together the vinegar, oil, and oregano and brush on the cut sides of the eggplants.

Ingredients you will need

Eggplant

Oregano

Vinegar

Cooking Oil

Equipment you will use

Whisk

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.

Ingredients you will need

Salt And Pepper