Grilled Eggplant

5.00 avg. rating (87% score) - 1 vote

Grilled Eggplant

Yield: Makes 4 to 6 servings.


  • 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.

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