Ingredients
-
-
1 1/2
-
3
-
1/4
-
-
4
-
1/2
-
-
1/2
-
-
6
-
1
-
1
-
1/4
-
2
Directions
Grilled Eggplant (Aubergine) Provolone With Grilled Salsa, This is so good and addictive my mouth is watering as I post this , I just made this for dinner (along with garlic risotto) and recieved rave reviews – even from my 13 month old who was insistently requesting more mama ! This is definitely a keeper Thanks!, This is so good and addictive my mouth is watering as I post this
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Steps
|
1
Done
|
Salsa ~ Make First: |
|
2
Done
|
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
Done
|
Coarsely Chop the Tomatoes and Onion. |
|
4
Done
|
Peel the Skin from the Chili(es), Seed the Chili(es) and Chop(if Using). |
|
5
Done
|
Combine the Vegetables in a Bowl With the Cilantro, Lime Juice and Salt. |
|
6
Done
|
Serve at Room Temperature, or Cover and Refrigerate For Up to 2 Days. (we Served It About 6 Hours Later.). |
|
7
Done
|
Grilled Eggplants: |
|
8
Done
|
Whisk Together the Vinegar, Oil, Italian Seasoning, and Red Pepper Flakes, and Brush on Cut Sides of the Eggplants. |
|
9
Done
|
Sprinkle With Salt and Pepper. |
|
10
Done
|
Heat the Broiler and Cook the Eggplants About 6" from the Heat, Cut-Side Down, For About 5 Minutes. |
|
11
Done
|
Turn and Broil Cut-Side Up For About 3 Minutes. |
|
12
Done
|
Add the Provolone and Broil About 3 Minutes More or Until Cheese Is Bubbly. |
|
13
Done
|
Top With Some Grilled Salsa.(yield 3 Cups). |
