5 Ingredients or Fewer

Grilled Eggplant with Pesto

July  4, 2016
Photo by Windischgirl
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
In This Recipe
  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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