Follow these steps for perfect results
Purple eggplant
sliced
Pesto
your favorite
Vegetable oil
to grease
Heat grill to medium heat.
Tear off four 18-inch pieces of foil and lightly grease each with vegetable oil.
Slice the eggplant crosswise into 1/2-inch thick slabs.
Place one of the widest eggplant slices on each piece of foil.
Spread each slice with 1-2 teaspoons of pesto.
Continue layering eggplant slices with pesto, ending with eggplant.
Wrap the packets loosely.
Place the packets on the grill or in hot campfire ashes.
Cook until eggplant is soft, approximately 15-20 minutes.
Serve hot, one packet per person.
Optionally, sprinkle with Parmesan or mozzarella cheese before serving.
Expert advice for the best results
Add a sprinkle of red pepper flakes for a little heat.
Use heavy-duty foil to prevent tearing.
Ensure the grill is not too hot to prevent burning the eggplant.
Everything you need to know before you start
5 minutes
The packets can be assembled ahead of time and stored in the refrigerator for a few hours.
Serve the foil packet on a plate, allowing diners to open it themselves.
Serve with grilled chicken or fish.
Serve with a side of couscous or quinoa.
Pairs well with grilled vegetables and pesto.
Discover the story behind this recipe
Commonly enjoyed as a summer side dish.
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