Ingredients:
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 onions, 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
Directions:
SALSA ~ MAKE FIRST:.
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.
Coarsely chop the tomatoes and onion.
Peel the skin from the chili(es), seed the chili(es) and chop(if using).
Combine the vegetables in a bowl with the cilantro, lime juice and salt.
Serve at room temperature, or cover and refrigerate for up to 2 days. (We served it about 6 hours later.).
GRILLED EGGPLANTS:.
Whisk together the vinegar, oil, Italian seasoning, and red pepper flakes, and brush on cut sides of the eggplants.
Sprinkle with salt and pepper.
Heat the broiler and cook the eggplants about 6″ from the heat, cut-side down, for about 5 minutes.
Turn and broil cut-side up for about 3 minutes.
Add the provolone and broil about 3 minutes more or until cheese is bubbly.
Top with some Grilled Salsa.(yield 3 cups).
Servings: 4
Time preparation: 20 min.
Time total: 50 min.