Barbecued Eggplant and Tomato Parcels

Barbecued Eggplant and Tomato Parcels


10 people made this

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.


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

Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

  1. Preheat the barbecue for medium heat.
  2. 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.
  3. 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 (1)

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

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