Barbecued Aubergines

Barbecued Aubergines are a smoky delight, with tender, creamy flesh and charred skin that adds a rustic depth of flavour. This recipe enhances their natural sweetness with a vibrant marinade and a hint of spice. Perfect as a side dish or a main for a plant-based feast, they are simple yet packed with irresistible taste.

Prep Time 10

Cook Time 25

Servings People

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

Notes

Serve alongside creamy burrata, couscous salad, or grilled meats for a complete meal.

A drizzle of tahini sauce or yoghurt-based dressing complements the smoky flavours of the barbecued aubergines beautifully.

For extra indulgence, sprinkle with crumbled feta or roasted pine nuts before serving.

Nutrition