Grilled Eggplant
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Yield: Makes 4 to 6 servings.
Ingredients:
2 cups diced eggplant, skins on1 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.Browse Similar Recipes
- By Category: Vegetables
- By Course: Side Dishes
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Tried this recipe two times. Very tasty.