An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Israeli Eggplant Salad

Deceptively filling and full of fresh ingredients like red onion, pepper and lemon juice, this salad is sure to be a crowd pleaser.

Cooking for 6 people


  • 0.5 cup chopped fresh parsley

The eggplant

  • 1 globe eggplant, cut into 1-inch thick slices
  • 1 large red onion, cut into rounds
  • 1 large red pepper, halved and seeded
  • 3 tbsp. olive oil
  • kosher salt and ground black pepper, to taste
  • 1 small English cucumber, cut into large dice
  • 1 lb. ripe tomatoes, cut into large dice


  • 3 tbsp. lemon juice
  • 1 tsp. Dijon mustard
  • 0.5 cup olive oil
  • kosher salt and ground black pepper, to taste

1 Food Prep

  • Brush your eggplant, red onions and pepper with olive oil and season with salt and pepper. 

  • For your dressing, combine your dressing ingredients in a mixing bowl or mason jar and whisk or shake to blend.

2 Grill Prep

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
  • Arrange your eggplant, red onion and pepper on the grill and cook, turning once until the eggplant is softened and the onions and peppers are slightly charred, about 6–8 minutes.
  • Once ready, remove your eggplant, red onion and pepper from the grill to a cutting board and let them cool slightly. 
  • Once cool, roughly chop and add them to a serving bowl along with the cucumbers and tomatoes.
  • Add your dressing to the salad and toss to coat. Garnish your salad with fresh chopped parsley and serve right away or refrigerate until ready to serve — it will be good for at least 24 hours.
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