Grilled Eggplant with Provolone Cheese

grilled eggplant with provolone cheese 150 Author: Canadian Living Credits: grilled eggplant with provolone cheese 150

  • Portion size 6 servings
  • Credits : August 2009

Ingredients

  • 1 eggplant (about 1 lb/750 g)
  • 1 teaspoon salt
  • 3 tablespoons olive oil
  • 5 oz shredded provolone cheese (about 1 cups/375 mL)
Cherry Tomato Sauce:
  • 2 cups cherry tomatoes
  • 2 cups grape tomatoes
  • 4 anchovy fillets minced
  • 2 cloves garlic minced
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons red wine vinegar
  • 12 basil leaves torn
  • 1 teaspoon salt and pepper

Method

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.

Nutritional facts per each of 6 servings: about

  • Sodium 595 mg
  • Protein 8 g
  • Calories 233.0
  • Total fat 18 g
  • Potassium 293 mg
  • Cholesterol 19 mg
  • Saturated fat 6 g
  • Total carbohydrate 11 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 18.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grilled Eggplant with Provolone Cheese

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