Grilled Eggplant Provolone

• 1 1/2 teaspoons balsamic vinegar
• 3 tablespoons olive oil
• 1/4 teaspoon oregano dried
• 4 small eggplant cut in half lengthwise
• 1/2 teaspoon kosher salt
• 1 x black pepper Freshly ground to taste
• 1/2 pound provolone cheese deli-style thick-sliced mild

1. Whisk together the vinegar, oil, and oregano and brush on the cut sides of the eggplants.
2. Sprinkle with salt and pepper.
3. Preheat a gas grill to high; adjust the heat to medium after 15 minutes.
4. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.)
5. Grill the eggplants cut-side down until browned, about 5 minutes.
6. Flip the eggplants and top each half with a slice of provolone.
7. Grill 3 minutes more or until the cheese is bubbly.
8. Top with some Grilled Salsa.

balsamic vinegar, olive oil, oregano dried, eggplant, kosher salt, black pepper, provolone cheese

Taken from recipeland.com/recipe/v/grilled-eggplant-provolone-49173 (may not work)