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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Grilled Eggplant Provolone

Source: dLife

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

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 7.7 Fat, 2.7 Vegetables, 0.3 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

1.5
1 1/2 tbsp balsamic vinegar 3.0
3 tbsp olive oil 0.25
0 1/4 tsp ground oregano 4.0
4 each whole eggplant 0.5
0 1/2 tsp kosher salt 1.0
1 pinch black pepper 0.5
0 1/2 lb Cheese, provolone, slice 1.0
1 each fresh plum tomatoes 1.0
1 tbsp sliced jalapeno pepper

Directions

Combine vinegar, oil, and oregano. Coat cut sides of the eggplants with mixture and season with salt and pepper.
Preheat grill to high, then lower to medium after 15 minutes.
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.