Barbecued Aubergines, also called Eggplants is such an amazing dish that even meat non vegetarians ask for it. The intense heat of the grill transforms their glossy, purple skins into wrinkled, charred perfection, while the flesh inside turns tender and creamy. It’s a simple yet exquisite way to honour the beauty of this Mediterranean staple.
In Italy, aubergines are often celebrated for their ability to absorb and elevate flavours. Barbecuing them enhances their natural sweetness, adding a subtle smokiness that lingers on the palate. The key is to choose your cooking method wisely. Slicing them generously allows the fire to work its magic without reducing them to nothing. Brushed lightly with olive oil, they sizzle and soften, their edges blistering to a delicious crisp. On the other hand, cooking them whole is a revelation. The skins blacken and bubble, locking in moisture and creating an almost custard-like texture inside. Once cooked, simply slice them open, drizzle with olive oil, and scatter with fresh herbs for a rustic presentation.
When it comes to flavour, the possibilities are endless. A sprinkle of sea salt and freshly cracked black pepper is a fine place to start, but why stop there? For a classic Italian touch, drizzle them with aged balsamic vinegar and scatter torn basil leaves on top. Alternatively, a scattering of crushed garlic, fresh oregano, and a whisper of chilli flakes adds a bold, rustic flair.
If you’re feeling adventurous, consider brushing sliced aubergines with a herby marinade of rosemary, thyme, and lemon zest. Or perhaps a generous slathering of tahini sauce, finished with pomegranate seeds and fresh parsley, for a Middle Eastern twist. For whole-cooked aubergines, spoon over a vibrant chimichurri sauce, or serve them with a dollop of cooling yoghurt mixed with lemon and dill. For a smoky depth, a dash of smoked paprika never fails.
And what to serve alongside these sliced or whole smoky barbecued aubergines? Think of creamy burrata, the luscious cheese yielding to the warm vegetables. Or perhaps a bowl of couscous tossed with roasted peppers, fresh mint, and a lemon dressing. For a heartier meal, grilled lamb chops or marinated chicken thighs make perfect companions.
A loaf of crusty ciabatta on the side is a must, ready to mop up any lingering juices. And for something refreshingly cool, a cucumber and yoghurt tzatziki offers a tangy contrast that complements the smoky aubergines beautifully.
Barbecued aubergines are the epitome of summer dining – effortless, elegant and packed with flavour. After all, the best meals are often the simplest, and when aubergines take their turn on the barbecue, they prove just that. Have fun.
Barbecued Aubergines
Ingredients
- 4 medium aubergines
- 4 tbsp olive oil
- 3 cloves garlic finely minced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 large lemon juice only
- salt to taste
- black pepper to taste
- Fresh parsley for garnish
- chilli flakes for extra heat
Instructions
Prepare the Aubergines:
- For whole aubergines, pierce them several times with a fork to prevent bursting.4 medium aubergines
- For sliced aubergines, cut them lengthwise into 1cm thick slices.4 medium aubergines
Make the Marinade:
- In a bowl, whisk together the olive oil, garlic, smoked paprika, oregano, lemon juice, salt and pepper.4 tbsp olive oil, 3 cloves garlic, 1 tsp smoked paprika, 1 tsp dried oregano, 1 large lemon, salt, black pepper
Add the Marinade:
- Brush the marinade generously over the aubergine slices or rub it over the whole aubergines.
- Let them sit for about 10 minutes to soak in the flavours.
Barbecue the Aubergines:
- Preheat the barbecue to medium-high heat.
- Place whole aubergines directly over the flames and cook for 20-25 minutes, turning occasionally, until the skin is charred and the flesh is soft.
- For slices, grill for 3-4 minutes per side until golden brown with visible grill marks.
Serve:
- If cooked whole, slice open the aubergines, drizzle with olive oil, and sprinkle with fresh parsley.Fresh parsley
- For sliced aubergines, serve them as they are, topped with extra lemon juice, chilli flakes if desired, and more fresh herbs.chilli flakes
6 comments
Threw these on as a last minute addition and they were gorgeous. That marinade gives a lovely hit and the eggplant were so good.
Highly recommend
The lemon and smoked paprika were a winning combination. I paired the aubergines with grilled lamb chops and tzatziki, and it was a match made in heaven.
Absolutely delicious! The smoky flavour was incredible, and the marinade added just the right amount of spice.
I tried both whole and sliced aubergines on the barbecue, and both turned out amazing. The whole ones were incredibly creamy inside, and the sliced ones had that delightful char.
I served it with a couscous salad, and it was a perfect summer meal.