Eggplant Grilled with Provolone Cheese

Eggplant Grilled with Provolone Cheese
Eggplant Grilled with Provolone Cheese

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

6

servings

Ingredients

  • 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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: