Name: Grilled Eggplant
Yield: Makes 4 to 6 servings.
Cuisine: Vegetables
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

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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.