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Grilled Eggplant

by in Jul 2000

Yield: Makes 4 to 6 servings.

Ingredients:

  • 2 cups diced eggplant, skins on
  • 1 tablespoon chopped onion
  • 1 tablespoon chopped parsley
  • 3 tablespoons butter
  • 1/4 teaspoon salt
  • 1 tomato, chopped

Instructions:

Seal all the ingredients in heavy-duty (or double-thickness) foil, and bake over a charcoal or gas grill for about 1 hour. Test occasionally for doneness by carefully opening the packet and piercing the eggplant with a fork.
Updated Wednesday, February 9th, 2005
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One Response to Grilled Eggplant

  1. Anonymous September 7, 2005 at 5:03 am #

    Tried this recipe two times. Very tasty.

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