1 large eggplant, sliced into 6 lengthwise slices
1/4 cup extra virgin olive oil
1 Tbsp. Kosher salt
Black pepper, freshly ground
3 oz. BelGioioso Mild Provolone cheese, sliced
2 Tbsp. chopped olive mix
2 Tbsp. chopped mixed fresh thyme and rosemary herbs
Prepare an outside grill or heat a grill pan for grilling the eggplant. Brush the eggplant with oil and season with salt and pepper. Grill eggplant slices until marks form on one side, about 3 minutes. Flip the slices and grill until eggplant is tender, about 2 minutes more. Remove from grill to a large cutting board or platter.
In a small bowl, combine the olive mix with the chopped herbs. Cut Provolone slices in half and place one slice on top of each grilled eggplant. Place one tablespoon of the olive and herb mixture at the widest end of each eggplant slice. Roll tightly and arrange the rolls seam side down on a platter or fasten with a party pick. Garnish with thyme and serve as an appetizer.