Grilled Eggplant Aubergine Provolone with Grilled Salsa
Fire up your grill for this irresistible Grilled Eggplant Aubergine Provolone with Grilled Salsa, a smoky, cheesy masterpiece that will elevate your summer meals. Tender rounds of char-grilled eggplant serve as the perfect base for creamy provolone, melted to perfection, while a vibrant grilled salsa made from flame-kissed cherry tomatoes, red onion, jalapeño, and garlic adds a bold, tangy kick. This recipe is not only a feast for the taste buds but also a healthy and gluten-free dish, perfect for vegetarians or anyone looking to savor seasonal produce. Ready in just 35 minutes and bursting with smoky, zesty flavors, this recipe is ideal for a backyard barbecue or an elegant dinner served alongside crusty bread or a leafy green salad.
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Recipe Information
Ingredients
- 2 medium Eggplant (aubergine)
- 8 slices Provolone cheese
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 cups Cherry tomatoes
- 1 small Red onion
- 1 medium Jalapeño
- 2 cloves Garlic
- 2 tablespoons Lime juice
- 2 tablespoons Fresh cilantro
Instructions
Step 1: Preheat your grill to medium-high heat (375°F to 400°F).
Step 2: Slice the eggplants into 1/2-inch thick rounds and brush both sides with 2 tablespoons of olive oil. Sprinkle with salt and black pepper.
Step 3: In a bowl, toss the cherry tomatoes, a peeled and halved red onion, jalapeño, and garlic cloves with the remaining 2 tablespoons of olive oil. Season lightly with salt and pepper.
Step 4: Place the eggplant rounds directly on the grill grates and cook for 4-5 minutes per side until they are tender and have grill marks. Remove from heat and set aside.
Step 5: While the eggplant is grilling, place the tomato mixture (cherry tomatoes, red onion, jalapeño, and garlic) on the grill. Cook for 5-7 minutes, turning occasionally, until slightly charred and softened.
Step 6: Transfer the grilled vegetables to a cutting board. Finely chop them and place in a bowl. Stir in lime juice and cilantro to create the salsa. Adjust seasoning with additional salt and pepper if needed.
Step 7: Lay a slice of provolone on top of each grilled eggplant round and return the rounds to the grill for 1-2 minutes, just until the cheese melts.
Step 8: Remove the eggplant rounds from the grill, plate them, and top each with a generous dollop of the grilled salsa.
Step 9: Serve immediately as a main dish or a hearty side dish. Enjoy!
Nutrition Facts
Calories |
1581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.3 g | 152% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 4386 mg | 191% | |
| Total Carbohydrate | 73.5 g | 27% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 38.0 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1866 mg | 144% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 2705 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
