Stuffed Eggplant with Smoked Provolone and Basil

This is the Stuffed Eggplant with Smoked Provolone and Basil recipe.

  • Prep: 40 min - 45 min
  • Cooking: 10 min - 15 min
Yields 4 servings
DFC

Ingredients

  • 8 slices of eggplant about 1/2 inch (1 cm) thick
  • 4 tbsp (60 mL) fine salt
  • 1/4 cup (60 mL) extra virgin olive oil
  • 6 oz (180 g) Canadian smoked Provolone sliced
  • 2 large Italian tomatoes sliced in 4
  • 8 large fresh basil leaves
  • 2 tbsp (30 mL) fresh oregano finely chopped
  • 1/4 cup (60 mL) extra virgin olive oil
  • 1/4 cup (60 mL) balsamic vinegar
  • Salt and freshly ground pepper to taste

Preparation

Place the eggplant on a plate, sprinkle with salt and leave to exude their bitter liquid for 30 minutes. Rinse with cold water and blot dry with kitchen paper.

Brush the slices with olive oil and grill them in ridged grill pan or on the barbecue until tender and golden, 3, 4 minutes on each side.

Season the eggplant slices, place a slice of Canadian smoked Provolone in the centre of each, along with a slice of tomato, a basil leaf and a pinch of oregano. Fold the two ends of the eggplant slices into the centre, return them to the grill or barbecue and cook until hot and the Canadian Provolone starts to melt, about 5 min.

Serve hot with a sprinkling of olive oil and balsamic vinegar. Also good for lunch accompanied by a mesclun salad and toasted bread.

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