Source: dLife

Grilled eggplant topped with melted provolone cheese and homemade tomato salsa.

Servings

1.5 tbsp balsamic vinegar
3 tbsp olive oil
0.25 tsp ground oregano
4 whole eggplant , cut in half lengthwise
0.5 tsp kosher salt
1 pinch black pepper
0.5 lb Cheese, provolone, slice
1 fresh plum tomatoes , chopped
1 tbsp sliced jalapeno pepper

1 Combine vinegar, oil, and oregano. Coat cut sides of the eggplants with mixture and season with salt and pepper.
2 Preheat grill to high, then lower to medium after 15 minutes.
3 Arrange eggplants on grill, cut side down and grill for 5 minutes or until tender and lightly browned. Turn the eggplants over and lay a slice of provolone on each. Continue to grill 3 more minutes or until cheese begins to melt. Top eggplant with fresh tomatoes and chilies.

If you don't have access to a grill you can place eggplants under a broiler and get the same results.