Eggplant and Tomato Packets6 Reviews
- Prep: 5 min
- Cook: 20 min
- Ready In: 25 min
“Tired of fried eggplant? Eggplant Parmesan too much of a hassle? I came up with this recipe to deal with the plethora of tomatoes and eggplants the garden gives up every summer. I've also added a slice of sweet onion to the packets at times and that's good too. Although I would suggest you try it this way first so you can see just how creamy and good an eggplant really tastes, feel free to add any other herbs you think might be good with this. Oh! by the way, don't eat the skin - that's where the bitter taste is.” - by DART1121
Original recipe yields 2 1/2 cups
- Preheat an outdoor grill for medium heat.
- Place one eggplant half and one tomato half on each sheet of aluminum foil. Sprinkle with garlic salt and black pepper. Drizzle with the olive oil. Fold the foil up to form packets.
- Grill the packets until the eggplant and tomato are very tender, about 15 minutes.
Amount Per Serving (2 total)
- 67 cal
- 5 g
- 5.6 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"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 longe..." See morer only because DH likes it that way! Thank you for the quick dinner side!"
"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 s..." See moreweet and made a great meal served with some fresh pasta and bread."
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