Grilled Eggplant (aubergine) Provolone With Grilled Salsa

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• 1/4 teaspoon italian seasoning (i used mccormick's)
• red pepper flakes, to taste
• 4 small eggplants, cut in half lengthwise
• 1/2 teaspoon salt
• fresh ground pepper
• 1/2 lb deli-style thick-sliced mild provolone cheese
• 6 plum tomatoes, cut in half lenthwise (1 lb)
• 1 small red onion, cut in half crosswise
• 1 fresh poblano chiles (omitted personal preference) or 2 jalapeno chiles (omitted personal preference)
• 1/4 cup chopped fresh cilantro
• 2 teaspoons lime juice, fresh
• 1/2 teaspoon kosher salt

Recipe

• 1 salsa ~ make first:.
• 2 heat the broiler and cook the tomatoes, onion, and chil(es) about 4" from the heat, turning frequently, until lightly charred but still firm on the inside.
• 3 coarsely chop the tomatoes and onion.
• 4 peel the skin from the chili(es), seed the chili(es) and chop(if using).
• 5 combine the vegetables in a bowl with the cilantro, lime juice and salt.
• 6 serve at room temperature, or cover and refrigerate for up to 2 days. (we served it about 6 hours later.).
• 7 grilled eggplants:.
• 8 whisk together the vinegar, oil, italian seasoning, and red pepper flakes, and brush on cut sides of the eggplants.
• 9 sprinkle with salt and pepper.
• 10 heat the broiler and cook the eggplants about 6" from the heat, cut-side down, for about 5 minutes.
• 11 turn and broil cut-side up for about 3 minutes.
• 12 add the provolone and broil about 3 minutes more or until cheese is bubbly.
• 13 top with some grilled salsa.(yield 3 cups).