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Grilled Eggplant Provolone
Source: dLife

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

Rating:
Prep Time: 15 minutes
Cook Time: 8 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 143.4
Total Carbs 16.7 g
Dietary Fiber 9.4 g
Sugars 7.1 g
Total Fat 7.7 g
Saturated Fat 2.2 g
Unsaturated Fat 0.8 g
Potassium 666.7 mg
Protein 5.0 g
Sodium 205.8 mg
Dietary Exchanges
1 1/2 Fat , 3 Vegetables , 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 1/2 tbsp  balsamic vinegar
3 tbsp  olive oil
0 1/4 tsp  ground oregano
4 each  whole eggplant
0 1/2 tsp  kosher salt
1 pinch  black pepper
0 1/2 lb  Cheese, provolone, slice
1 each  fresh plum tomatoes
1 tbsp  sliced jalapeno pepper
Directions
  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.

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