Grilled Eggplant Provolone

Here’s proof that a vegetable can be the main event. Halved eggplant gets brushed with a quick balsamic, olive oil, and oregano mix, then grilled until the cut sides char and the flesh goes meltingly tender. A slice of provolone draped over the top finishes things, going gooey and bubbly in the grill’s heat.

The order of grilling matters. You start cut-side down so the flesh picks up deep grill marks and a little smoke, then flip and add the cheese so it melts while the skin side finishes cooking. By the time the provolone bubbles, the eggplant underneath is silky all the way through.

That balsamic brush does double duty: the oil keeps the eggplant from sticking and helps it char, while the vinegar’s sweetness balances eggplant’s mild bitterness. A spoonful of smoky grilled salsa over the top ties it into something that eats like a full plate.

Chef Tips

• Brush the cut sides generously; eggplant is a sponge, and a dry surface sticks and scorches.
• Use small eggplants, which are sweeter, less seedy, and cook through more evenly than big ones.
• Add the provolone only after flipping so it melts gently rather than scorching against the grates.

Variations

• Swap fresh mozzarella, fontina, or smoked gouda for the provolone.
• Top with a fresh tomato salsa, pesto, or chopped basil in place of grilled salsa.
• Tuck a grilled half into a crusty roll for an open-faced eggplant sandwich.