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.

Read More

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.

Read More

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.

Read More

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.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by
  • Previous
  • Next
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

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Direct-Heat Grilling

Temp: 400°F (Medium Heat)

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.

1 Reviews
Rated 5 out of 5 by from Great way to use eggplant! Filling salad that can be a side dish or main meal
Date published: 2023-08-14
  • y_2024, m_7, d_11, h_5
  • bvseo_bulk, prod_bvrr, vn_bulk_3.0.42
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_1
  • loc_en_US, sid_KF_RECIPE_7371, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_grillingcom
  • bvseo_sdk, p_sdk, 3.2.1
  • CLOUD, getReviews, 177.86ms

Light your fire with all new Kingsford® products.

Explore our full range of charcoal, pellets and flavor boosters to take your grilling to the next level.