Grilled Eggplant With Pesto

1. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.