Presents

"Roasted Eggplant Melange"


Recipe Source:
Outdoor Entertaining from
The Betty Crocker Recipe Card Library

Vegetables

Barbecue Recipes

Recipe File

Serving Size: 4 to 6 servings

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AmountIngredient
1green pepper, coarsely chopped
1medium onion, coarsely chopped
1 tablespoonbutter or margarine
1/4 teaspoonoregano leaves
1eggplant (about 1 1/4 pounds)
2tomatoes, cut up
1/2 teaspoonsalt
1/8 teaspoonpepper

Preparation Instructions:

On 18 x 12 piece of double thickness heavy duty aluminum foil, place green pepper, onion, butter, and oregano leaves. Wrap securely in foil.

Prick surface of eggplant. Place eggplant and foil packet directly on hot coals. Cook 10 to 15 minutes, turning eggplant once. (Eggplant skin will blacken.) Cut eggplant in half; scoop out and coarsely chop pulp. Combine with green pepper mixture; toss with tomatoes, salt and pepper. 4 to 6 servings.


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