Holy Spoons

The gift of hospitality sometimes comes with food.

Grilled Eggplant

Tonight’s side dish (to the amazing shrimp and fresh peach cobbler) was a mixture of grilled vegetables. Easy, quick and delicious.


  • 6 small baby eggplants, thinly sliced
  • 2 vidalia onions, quartered and sliced
  • 3 large tomatoes, cut into large pieces
  • Olive oil (about 1/4 cup)
  • basil, oregano, garlic, salt and pepper to taste
  • 1 Tbsp fresh lemon juice
  • (OPTIONAL – 8 oz. sliced mushrooms, 1 bell pepper seeded and sliced)

Prepare the vegetables. Set tomatoes aside. Drizzle olive oil over the eggplant and onions and mix thoroughly. Add spices and lemon juice. Allow to marinate for about 10 minutes.

Grill eggplant and onion on a grill pan over medium coals. Stir frequently. When almost done, add tomatoes, stir and grill until tomatoes are hot and softened. Serve warm. If desired, sprinkle grated parmesan cheese over the top.

About Deb

Wife, mom, sister, pastor, chaplain, friend and Buckeye. I Yam what I Yam. Frequently imperfect, completely loved by the Divine, and grateful.

2 comments on “Grilled Eggplant

  1. Dorcas (aka SingingOwl)
    July 14, 2012

    I just realized you have a food blog too. Adding you to my links over at The Owl’s Kitchen. 🙂

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This entry was posted on July 11, 2012 by in A Deb Invention.
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