Grilled Eggplant


Rate this Recipe: 

Average: 3.4 (17 votes)


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


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.

Cooking & Recipes


Makes 4 to 6 servings.

Leave a Comment

Free Almanac Newsletters

Weather, sky watch, gardening, recipes, good deals, and everyday advice!