Rating: 4 stars
10 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

cook:
20 mins
total:
25 mins
prep:
5 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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