Grilled Eggplant Provolone

Vegetarian
Gluten Free
Health score
4%
Grilled Eggplant Provolone
30 min.
30
64kcal

Suggestions

Looking for a delicious and easy-to-make appetizer that's both vegetarian and gluten-free? Look no further than this Grilled Eggplant Provolone recipe! This mouthwatering dish comes together in just 30 minutes and serves 30 people, making it the perfect choice for your next party or gathering.

With a delightful combination of smoky eggplant, creamy provolone cheese, and a tangy balsamic glaze, this recipe is sure to impress your guests. Plus, at only 64 calories per serving, it's a guilt-free indulgence. Serve it as an antipasto, starter, snack, or appetizer, and watch as it disappears in no time.

The best part? This recipe is versatile and can be made using a grill or a broiler, making it perfect for any occasion, be it a sunny day barbecue or a cozy indoor get-together on a rainy day. So why wait? Fire up that grill or preheat your broiler and get ready to enjoy the delicious flavors of Grilled Eggplant Provolone!

Ingredients

  • 1.5 tablespoons balsamic vinegar 
  • 30 servings pepper black freshly ground
  • small eggplant cut in half lengthwise
  • 0.5 teaspoon kosher salt 
  • tablespoons olive oil 
  • 0.3 teaspoon oregano dried
  • 0.5 pound provolone cheese deli-style
  • 30 servings salsa 

Equipment

  • whisk
  • grill
  • broiler

Directions

  1. Whisk together the vinegar, oil, and oregano and brush on the cut sides of the eggplants.
  2. Sprinkle with salt and pepper. Preheat a gas grill to high; adjust the heat to medium after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.) Grill the eggplants cut-side down until browned, about 5 minutes. Flip the eggplants and top each half with a slice of provolone. Grill 3 minutes more or until the cheese is bubbly. Top with some Grilled Salsa.
  3. Rainy-Day Method: Prepare the eggplants as described above.
  4. Heat the broiler and cook the eggplants about 6 inches from the heat, cut-side down, for 5 minutes. Turn and broil cut-side up for about 3 minutes.
  5. Add the provolone and broil about 3 minutes more.

Nutrition Facts

Calories64kcal
Protein17.5%
Fat46.91%
Carbs35.59%

Properties

Glycemic Index
4.8
Glycemic Load
0.65
Inflammation Score
-3
Nutrition Score
4.1369565258855%

Flavonoids

Delphinidin
52.33mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:64.46kcal
3.22%
Fat:3.59g
5.52%
Saturated Fat:1.52g
9.47%
Carbohydrates:6.12g
2.04%
Net Carbohydrates:3.68g
1.34%
Sugar:3.54g
3.93%
Cholesterol:5.22mg
1.74%
Sodium:305.1mg
13.27%
Alcohol:0g
100%
Protein:3.01g
6.02%
Fiber:2.44g
9.76%
Manganese:0.19mg
9.67%
Calcium:72.57mg
7.26%
Potassium:235.29mg
6.72%
Phosphorus:62.73mg
6.27%
Vitamin B6:0.11mg
5.68%
Vitamin E:0.8mg
5.31%
Vitamin A:235IU
4.7%
Vitamin K:4.76µg
4.53%
Magnesium:15.78mg
3.94%
Folate:15.53µg
3.88%
Vitamin B3:0.77mg
3.84%
Copper:0.07mg
3.7%
Vitamin B2:0.06mg
3.37%
Vitamin B5:0.27mg
2.74%
Zinc:0.41mg
2.72%
Vitamin B1:0.04mg
2.44%
Vitamin C:1.95mg
2.37%
Selenium:1.57µg
2.25%
Iron:0.34mg
1.91%
Vitamin B12:0.11µg
1.84%
Source:My Recipes
45 min.
6
289kcal
45 min.
6
276kcal
45 min.
6
488kcal
15 min.
2
624kcal
60 min.
10
598kcal