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.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Step 1: Preheat your grill to medium-high heat (375°F to 400°F).

Step 2

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

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

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

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

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

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

Step 8: Remove the eggplant rounds from the grill, plate them, and top each with a generous dollop of the grilled salsa.

Step 9

Step 9: Serve immediately as a main dish or a hearty side dish. Enjoy!

Nutrition Facts

Serving size	(1416.9g)

Amount per serving	% Daily Value*
Calories	1580.6

Total Fat 118.3g	0%
Saturated Fat 47.4g	0%
Polyunsaturated Fat 5.3g
Cholesterol 160.0mg	0%
Sodium 4386.3mg	0%
Total Carbohydrate 73.5g	0%
Dietary Fiber 25.9g	0%
Total Sugars 38.0g
Protein 69.0g	0%

Vitamin D 0IU	0%
Calcium 1866.5mg	0%
Iron 4.1mg	0%
Potassium 2704.6mg	0%

*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.

Source of Calories

Fat: 65.1%

Protein: 16.9%

Carbs: 18.0%