Grilled Eggplant Provolone

Ingredients

• 1.5 tablespoons balsamic vinegar 
• 30 servings pepper black freshly ground
• 4 small eggplant cut in half lengthwise
• 0.5 teaspoon kosher salt 
• 3 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.