Eggplant Provoleta with Crispy Potato Wedges

eggplant provoleta with crispy potato wedges
Photo: Yuki Sugiura
Prep Time:
45 mins
Total Time:
1 hrs 35 mins

A staple of Argentine steak houses, provoleta is a provolone-type cheese that's served browned and bubbling; diners smear it on bread as a starter with a dab of chimichurri. Here we use it in a hearty vegetarian main featuring eggplant. You brush tomatoes with a spicy chimichurri before grilling, and melt provolone on top of the eggplant as it finishes cooking. Arrange it all on a platter, drizzle more sauce on top, and serve grilled potatoes alongside.


  • 2 small eggplants (about 1 ¾ pounds total), trimmed and cut crosswise into ½-inch slices

  • Kosher salt (we use Diamond Crystal) and freshly ground pepper

  • ¼ cup extra-virgin olive oil, divided

  • 3 large russet potatoes (1 ¾ pounds total), scrubbed and cut into ½-inch wedges

  • Vegetable oil, for grill

  • 8 ounces provolone, very thinly sliced

  • 2 ripe beefsteak or heirloom tomatoes (each about 10 ounces), cut crosswise into ¼-inch slices

  • 1 recipe Chimichurri

  • Fresh parsley leaves, for serving (optional)


  1. Generously season eggplant slices with about 2 teaspoons salt and place vertically in a colander, overlapping, or in a single layer on a wire rack set over a rimmed baking sheet. Let stand 30 minutes, then rinse, pat dry, and liberally brush cut sides with 2 tablespoons olive oil. Season with salt and pepper.

  2. Meanwhile, in a large saucepan, cover potatoes with about 1 inch of water. Season with 1 tablespoon salt and bring to a boil over medium-high heat, then reduce heat to low and simmer until just tender, about 5 minutes. Drain and pat potatoes dry, then toss with remaining 2 tablespoons olive oil in a large bowl. Season with salt and pepper.

  3. Preheat grill to medium-high. Scrub grates, then lightly brush with vegetable oil. Working in batches, if needed, grill eggplant and potatoes, turning halfway through, until grill marks form, 6 minutes a batch. Tear provolone to fit eggplant slices and place on top of them. Cover grill and cook, undisturbed, until potatoes and eggplant slices are golden and tender and cheese is melted, about 2 minutes more. Transfer to a plate. Brush tomato slices with about 1 tablespoon chimichurri and grill, undisturbed, until lightly charred in spots, about 2 minutes.

  4. Alternate eggplant slices and tomatoes on plates, and serve with potatoes on the side. Dollop everything with remaining chimichurri and sprinkle with parsley.

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