Grilled Stuffed Eggplant
Serving Size / Yield
- 2 eggplants
- 5 Tbs. olive oil
- sea salt
- fresh ground black pepper
- 1 large yellow onion, chopped
- 3 large ripe red tomatoes, finely chopped
- 1/4 C. chopped fresh parsley
Preheat the grill to about 350° F.
Cut the eggplants in half lengthwise. Use a spoon to scoop out the eggplant flesh, leaving a 1/2-inch shell on all four sides.
Place the eggplants on a plate, skin side down, and lightly season with salt and pepper. Finely chop the eggplant flesh and set aside.
In the large skillet, heat 2 tablespoons of the olive oil over low heat. Add the onion and cook for about 10 minutes, stirring occasionally.
Remove from heat and allow to cool 2 to 3 minutes.
Stir in about 1 cup of the chopped tomatoes. Taste and adjust salt and pepper as necessary.
Spoon the mixture into the 2 eggplant shells, dividing evenly. Press and form a dome in each.
Drizzle the remaining olive oil over the eggplants.
Place on the hot grill and cook for about 40 minutes, until the eggplant shells are soft and the stuffing is hot.
Serve hot or at room temperature.