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Eggplant Grilled with Provolone Cheese


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  • 1 large eggplant
  • 1 tsp salt
  • 3 tbsp olive oil
  • 5 oz shredded Provolone cheese (about 1 1/2 cups
  • Cherry Tomato Sauce
  • 2 cups cherry or grape tomatoes
  • 4 anchovy fillets, minced
  • 2 cloves garlic, minced
  • 2 tbsp extra-virgin olive oil
  • 2 tsp red wine vinegar
  • 12 basil leaves, torn
  • 1/4 tsp each salt and pepper


Servings 6
Preparation time 15mins
Cooking time 30mins


Step 1

Peel off strips of eggplant skin lengthwise to create stripes. Cut eggplant crosswise into ¾ inch thick rounds. Sprinkle all over with salt. Let stand for 30 minutes. Place rounds between tea towels and press out liquid.

Cherry Tomato Sauce
In bowl, mix together tomatoes, anchovies, garlic, oil, vinegar, basil, salt and pepper. Scrape into heavy-duty foil and wrap into packet. Place on grill over medium-high heat. Cook until saucy, 10 to 15 minutes.

Meanwhile, brush both sides of eggplant slices with oil. Add to grill. Close lid and grill until bottoms are golden brown, about 5 minutes.
Turn and cover with cheese. Grill until eggplant is tender, bottoms are golden and cheese is melted, 4 to 5 minutes. Serve topped with tomato sauce.

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