Evening Edge
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DEL.ICIO.USEggplant and Tomato Hobo Pack
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Hobo packs are fun for camping trips and work just as well on the grill at home. We tested the recipe on a gas grill. If you cook with live fire, place the packet in the coals and around the periphery of the fire, where the heat is less intense. Pile the coals up around the pack. -- Elizabeth Lee
Hands on time: 10 minutes Total time: 40 minutes Serves: 4
Ingredients:
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2 small eggplants, unpeeled, cut into 1-inch cubes
2 tomatoes, about the size of baseballs, cored and cut into large dice
1 red onion, peeled and diced large
5 peeled garlic cloves
1/3 cup extra-virgin olive oil
2 tablespoons roughly chopped fresh oregano
1 teaspoon red pepper flakes
Kosher salt and freshly cracked black pepper to taste
Instructions:
In a large bowl, combine eggplants, tomatoes, onion, garlic, olive oil, oregano, red pepper flakes, salt and pepper and toss gently until evenly mixed.
Tear off 4 sheets of heavy-duty foil, each about 2 feet long, and stack them one on top of the other. Arrange the vegetables in the center of the top sheet.
Fold up the sheets around the ingredients, turning the package one-quarter turn between each sheet and making sure that each sheet is well-sealed around the food. If necessary, divide the ingredients in half and make 2 hobo packs. Or, place the ingredients in a deep disposable foil pan and cover tightly with a double layer of heavy-duty foil.
Prepare a gas grill for direct-heat cooking. Place the hobo pack on the grill grate, cover grill and cook until the eggplant is cooked through, about 20 to 30 minutes.
Remove the pack from the grill and unwrap the foil. If the vegetables need more time, return them to the grill or bake in a 300-degree oven until they’re done. -- Adapted from “Grill It!” by Chris Schlesinger
and John Willoughby (DK, $25)
Tear off 4 sheets of heavy-duty foil, each about 2 feet long, and stack them one on top of the other. Arrange the vegetables in the center of the top sheet.
Fold up the sheets around the ingredients, turning the package one-quarter turn between each sheet and making sure that each sheet is well-sealed around the food. If necessary, divide the ingredients in half and make 2 hobo packs. Or, place the ingredients in a deep disposable foil pan and cover tightly with a double layer of heavy-duty foil.
Prepare a gas grill for direct-heat cooking. Place the hobo pack on the grill grate, cover grill and cook until the eggplant is cooked through, about 20 to 30 minutes.
Remove the pack from the grill and unwrap the foil. If the vegetables need more time, return them to the grill or bake in a 300-degree oven until they’re done. -- Adapted from “Grill It!” by Chris Schlesinger
and John Willoughby (DK, $25)
Nutrition:
Per serving: 253 calories (percent of calories from fat, 63), 4 grams protein, 22 grams carbohydrates, 7 grams fiber, 19 grams fat (3 grams saturated), no cholesterol, 14 milligrams sodium.
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