Grilled Eggplant with Pesto

By Windischgirl
July 4, 2016
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Author Notes: One of my daughter's favorite summertime dishes, this prep is so easy, and certainly perfect for camping. Wrap the packets in a double layer of foil if you're sticking them into hot coals.Windischgirl

Serves: 4

  • 1 Purple eggplant, about 1 1/2 lbs
  • Your favorite pesto--we like my mom's basil pesto!
  • Vegetable oil to grease
  1. Heat the grill to medium. Tear off 4 pieces of foil, about 18 inches long, and grease each with a small amount of oil.
  2. Slice the eggplant crosswise into 1/2-inch thick slabs, and place one of the four widest slices on each of the pieces of foil. Spread each slab with a generous spoonful of pesto (1-2 tsp). Continue to layer eggplant slices with pesto, ending with eggplant.
  3. Wrap the packets loosely and place on the grill or tuck into the hot ashes of a campfire. Cook until soft, about 15-20 minutes. Serve hot, one packet per diner. Tasty with simply grilled chicken or Mediterranean flavors. If desired, sprinkle each serving with a Tbs. of Parmesan cheese or mozzarella for a vegetarian main.

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Vegetable|Grill/Barbecue|5 Ingredients or Fewer|Summer|Gluten-Free|Vegetarian|Side