5 Ingredients or Fewer

Grilled Eggplant with Pesto

July  4, 2016
0 Ratings
Photo by Windischgirl
  • Serves 4
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Windischgirl
  • judy

2 Reviews

judy September 11, 2020
Sounds amazing. Unfortunately I don't have access to a campfire. I will roast this in my oven. I have some amazing pesto. I love eggplant and am always looking for easy ways to prepare as now all I have is a toaster oven and an stove top.
Windischgirl September 16, 2020
Glad you tried it! How did it work out in the oven?
I can also imagine cutting the eggplant into cubes and sautéing on top of the stove (covered), then stirring in the pesto just before serving.