Grilled Eggplant

Grilled eggplant

Image Credit:
Goskova Tatiana/Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 4 to 6 servings.
Category
Vegetables
Course
Side Dishes
Sources
Weekly Wisdom

Grilled Eggplant is a simple, smoky side dish made by sealing fresh eggplant with butter, tomato, herbs, and onion in foil and cooking it slowly over a grill. As it bakes, the ingredients soften and blend together into a rich, savory mixture with deep flavor and tender texture. 

Perfect for summer cookouts or easy weeknight meals, this foil-packet recipe brings out the best in fresh eggplant with minimal effort.

 

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

  1. Seal all the ingredients in heavy-duty (or double-thickness) foil, and bake over a charcoal or gas grill for about 1 hour. 
  2. Test occasionally for doneness by carefully opening the packet and piercing the eggplant with a fork.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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