Tired of fried eggplant? Eggplant Parmesan too much of a hassle? I came up with this recipe to deal with the plethora of tomatoes and eggplants the garden gives up every summer. I've also added a slice of sweet onion to the packets at times and that's good too. Although I would suggest you try it this way first so you can see just how creamy and good an eggplant really tastes, feel free to add any other herbs you think might be good with this. Oh! by the way, don't eat the skin - that's where the bitter taste is.

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Recipe Summary

prep:
5 mins
cook:
20 mins
total:
25 mins
Servings:
2
Yield:
2 1/2 cups
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill for medium heat.

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  • Place one eggplant half and one tomato half on each sheet of aluminum foil. Sprinkle with garlic salt and black pepper. Drizzle with the olive oil. Fold the foil up to form packets.

  • Grill the packets until the eggplant and tomato are very tender, about 15 minutes.

Cook's Note

If your eggplant is small enough you don't have to peel it. Do peel the large ones as the peel tends to make the meat bitter. There's no need to salt and drain the eggplant for this recipe.

Nutrition Facts

57 calories; protein 0.7g; carbohydrates 3.3g; fat 4.9g; sodium 168.8mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/12/2009
This is quick and easy. I make a similar version on the stove. The family enjoyed it. I used the tiny chinese eggplant. If you let it cool then it comes out of the foil easier. I cook mine a bit longer only because DH likes it that way! Thank you for the quick dinner side! Read More
(30)

Most helpful critical review

Rating: 1 stars
07/31/2009
It had an odd taste. I ended up adding quite a few extra ingrediants Read More
(6)
10 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/12/2009
This is quick and easy. I make a similar version on the stove. The family enjoyed it. I used the tiny chinese eggplant. If you let it cool then it comes out of the foil easier. I cook mine a bit longer only because DH likes it that way! Thank you for the quick dinner side! Read More
(30)
Rating: 5 stars
07/08/2009
This was absolutely delicious! I bought some eggplant at the farmer's market and didn't feel like frying it in the warm summer weather. This recipe was the perfect solution. The vegetables were very sweet and made a great meal served with some fresh pasta and bread. Read More
(23)
Rating: 4 stars
04/12/2011
This was great but I changed it a bit I cubed the eggplant then put in some cherry tomatos halved I also added a clove of minced garlic instead of the garlic salt and put in some basil. I put it in packets and cooked it on the grill. came out great! Read More
(12)
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Rating: 1 stars
07/31/2009
It had an odd taste. I ended up adding quite a few extra ingrediants Read More
(6)
Rating: 5 stars
10/01/2010
I used some of our "Fairytale" eggplant for this and it was wonderful. Such simple ingredients too! Read More
(3)
Rating: 4 stars
08/29/2011
Quick and easy! I cut the eggplant in chunks and it came out perfectly. Read More
(2)
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Rating: 4 stars
08/16/2017
I did this using cherry tomatoes as well and I added kale and garlic mixed together with balsamic vinegar. I sprinkled the eggplant with olive oil and them with garam masala. served with feta cheese in pita pockets. Read More
Rating: 5 stars
02/28/2016
I was amazed by how simple this was to make and by the fresh flavor! Very tasty and elegant! Read More
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