Grilled Eggplant with Provolone Cheese
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Grilled Eggplant with Provolone Cheese
Photography by Jodi Pudge
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| per each of 6 servings: about | - |
| cal | 233 |
| pro | 8 g |
| total fat | 18 g |
| sat. fat | 6 g |
| carb | 11 g |
| fibre | 3 g |
| chol | 19 mg |
| sodium | 595 mg |
| potassium | 293 mg |
| % RDI: | - |
| calcium | 18 |
| iron | 6 |
| vit A | 11 |
| vit C | 13 |
| folate | 10 |
- Preparation time: 6 minutes Stand: 30 minutes
- Cook time : 10 minutes
Ingredients
- 1 large eggplant, (about 1 lb/750 g)
- 1 tsp salt
- 3 tbsp olive oil
- 5 oz shredded provolone cheese, (about 1 cups/375 mL)
- Cherry Tomato Sauce:
- 2 cups cherry tomatoes 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 tsp salt and pepper
Preparation
Peel off strips of eggplant skin lengthwise to create stripes; cut eggplant crosswise into 3/4-inch (2 cm) thick rounds. Sprinkle all over with salt ; let stand for 30 minutes. Place rounds between tea towels; press out liquid.
Cherry Tomato Sauce: In bowl, mix together tomatoes, anchovies, garlic, oil, vinegar, basil, salt and pepper; scrape onto 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.
Cherry Tomato Sauce: In bowl, mix together tomatoes, anchovies, garlic, oil, vinegar, basil, salt and pepper; scrape onto 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.
Source : August 2009
- Keywords : Eggplant; Cheese; Grill/Barbecue; Appetizers;
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