RCI-BF.001.0525.001

Broiled Eggplant with Provolone and Tomato

Name: Broiled Eggplant with Provolone and Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 unit Tomato Vinaigrette (see recipe below); 1 small unpeeled eggplant (cut into eight ¾-inch slices (about 1 lb.)); 1½ teaspoons fresh basil (chopped (or ½ teaspoon dried basil)); ¼ teaspoon salt; 2 oz provolone cheese (cut into strips)

Broiled Eggplant with Provolone and Tomato from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultybeginner

Ingredients

Tomato Vinaigrette (see recipe below)
1 unit
unpeeled eggplant
cut into eight ¾-inch slices (about 1 lb.)
1 small
fresh basil
chopped (or ½ teaspoon dried basil)
1½ teaspoons
salt
¼ teaspoon
provolone cheese
cut into strips
2 oz

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Broiled Eggplant with Provolone and Tomato

Ingredients

Method

What Makes This Variant Distinct