Provoleta with Eggplant Purée Recipe

Provoleta with Eggplant Purée Recipe

Provoletas are Argentina’s version of the Italian provolone. Still, the cheese has become more than a lookalike — it’s one of the most grill-friendly types of cheese out there, and Argentine people know quite a lot about grilling.

A provoleta, though, is more than cheese; it’s a blank canvas for creativity. Melt the provoleta in a cast-iron provoletera pan and top it with anything you can think of, from salad to grilled veggies, meat or crumbled sausage. 

One of our favorite toppings for melted cheese is a bit unusual: eggplant purée. Yes, it is delicious and colorful too! To make it, you only need a handful of everyday ingredients and a few eggplants. The result is larger than the sum of its parts. 

Easy Eggplant Substitutes

If you can’t find ripe eggplants for your next grilling party, substitute them for okra, zucchini, mushrooms or summer squash. All of these, although different, are wonderful toppings for melted cheese. Keep things varied and your guests guessing. For provoleta toppings, there are no right or wrong answers — everything goes!

Pro tip: Use a provoletera to cook diced vegetables and other small ingredients that could fall through the grill into the charcoal. Then use it to melt cheese as you go. This versatile tool can elevate your grilling game in South American style. 

Provoleta with Eggplant Purée Recipe

Servings: 2

Servings: 2

Prep time:  5

Cooking time: 10

Total time: 15


  • 2 large eggplants
  • 1 lime
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • Extra Virgin Olive oil as needed


  1. Grill the eggplants until soft and slightly charred. Turn while grilling to ensure even cooking. 
  2. Peel and cut the eggplants into large cubes. 
  3. In a mixing bowl, combine the eggplants with the juice of one lime, the cumin and paprika. Season with salt and pepper to taste and drizzle with olive oil.
  4. Cook your provoleta wheels until gooey and bubbly on a provoletera pan over high heat and top them with a few tablespoons of chunky eggplant purée. Serve with bread and enjoy!