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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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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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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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

This recipe can be easily doubled to feed a large crowd. Add the dressing a little it at a time — the eggplant soaks it up quickly so you may need the whole amount or you may need a little less, depending on how well-dressed you like it.

Let's get grilling

1 Build a charcoal fire for direct grilling using Kingsford® Charcoal and preheat to medium heat (about 400°F). Brush grate with oil.
2 Brush the eggplant, red onions and pepper with olive oil and season with salt and pepper. Arrange on the grill and cook, turning once until the eggplant is softened and the onions and peppers are slightly charred, about 6–8 minutes. Remove from the grill to a cutting board and let cool slightly. Once cool, roughly chop and add them to a serving bowl along with the cucumbers and tomatoes.
3 In a mixing bowl or mason jar, combine the lemon juice, mustard, salt and pepper and olive oil and whisk or shake to blend. Add the dressing to the salad and toss to coat. Garnish with fresh chopped parsley and serve right away or refrigerate until ready to serve — it will be good for at least 24 hours.
Cooking for 6 people

Ingredients


The eggplant

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

The dressing

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

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Adventurous Eats


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