Food
Grilled Eggplant
By Yankee Magazine|Feb 09 2005|
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.
Tried this recipe two times. Very tasty.