Barbecued Eggplant and Tomato Parcels
This is an alternative to fried eggplant or eggplant parmigiana. Barbecued in foil packets this way results in eggplant that is deliciously creamy without the need for much oil.
Ingredients
Serves: 2
- 1 eggplant, peeled and halved lengthways
- 1 tomato, halved
- 1 pinch garlic salt
- 1 pinch ground black pepper to taste
- 2 teaspoons olive oil
- 2 sheets aluminium foil
Directions
Preparation:5min ›
Cook:15min ›
Ready in:20min
- Preheat the barbecue for medium heat.
- Sprinkle each eggplant half and tomato half with garlic salt and black pepper and drizzle with olive oil. Make two foil parcels, each containing one eggplant half and one tomato half sandwiched together.
- Barbecue the packets until the eggplant and tomato are very tender, about 15 minutes.
Peeling the Eggplant
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.
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Reviews and Ratings
Global Ratings:
(11)
Reviews in English (9)
It was a different way to eat Eggplant and I really enjoyed it; mind you this was only the 2nd or 3rd time I've ever eaten it. I'm not convinced that the tomato does much except maybe add a little moisture to the pouch? Try slicing the tomato into thick slices and then fully surrounding the eggplant? Or - maybe instead of the tomato use a rasher of bacon I reckon that that would make it really interesting too. I did enjoy it though. - 26 Dec 2011
This is quick and easy. I make a similar version on the stove. The family enjoyed it. I used the tiny chinese eggplant. If you let it cool then it comes out of the foil easier. I cook mine a bit longer only because DH likes it that way! Thank you for the quick dinner side! - 11 Jun 2009 (Review from Allrecipes USA and Canada)
This was absolutely delicious! I bought some eggplant at the farmer's market and didn't feel like frying it in the warm summer weather. This recipe was the perfect solution. The vegetables were very sweet and made a great meal served with some fresh pasta and bread. - 07 Jul 2009 (Review from Allrecipes USA and Canada)
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