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
Purple eggplant, about 1 1/2 lbs
Your favorite pesto--we like my mom's basil pesto!
Vegetable oil to grease
- Heat the grill to medium. Tear off 4 pieces of foil, about 18 inches long, and grease each with a small amount of oil.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Recipe Cooked Over a Fire