Let's get grilling

1 Prepare grill for medium-high heat cooking. Cut the eggplant lengthwise and scoop out the flesh using a melon baller or spoon leaving 1inch of the flesh next to the skin to create a bowl. Toss the eggplant flesh and mushrooms with 1 tbsp. olive oil and place on the grill in a grilling basket. Allow the mushrooms and eggplant to grill for approximately 15 minutes until softened and lightly browned, stirring every 3–4 minutes for even cooking.
2 Remove eggplant flesh and mushroom quarters from the grill and finely chop. Combine chopped eggplant, mushrooms, tomato, parsley, breadcrumbs, Parmesan, balsamic vinegar, garlic, remaining 2 tbsp. olive oil, and salt and pepper in a large bowl. Stir well to combine then spoon mixture in to the hollowed out eggplant halves.
3 Place the stuffed eggplant on the grill skin side down, cover and allow to cook for 45 minutes. Remove from the grill and enjoy.
Cooking for 4 people

Ingredients


  • eggplant
    1
  • white button mushrooms (quartered)
    1 pint (16 oz.)
  • olive oil
    3 tablespoons
  • large tomato (diced)
    1
  • chopped parsley
    1/4 cup
  • panko breadcrumbs
    1/2 cup
  • grated Parmesan cheese
    1/2 cup
  • balsamic vinegar
    1 tablespoon
  • garlic (minced)
    3 cloves
  • salt and pepper to taste
  • grilling basket
    1
Credit: Clint Cantwell

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