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  • Writer's pictureStruan Bourquin

Sides That Don't Suck: Flame Grilled, Marinated Eggplant Recipe (Aubergines)

Updated: Aug 2, 2023

You either love them or hate them but when sliced into discs, marinated and blackened over an open flame, they become incredibly flavourful and will melt in your mouth. If you are a hater, I guarantee you that this eggplant recipe will sway your judgement.

eggplant aubergine on the barbecue

It's easy to get eggplant wrong, and when you do, it's not pleasant. It can have a spongy texture that can be difficult to bite through. But when you get it right, it becomes a soft, almost spreadable consistency packed with flavour. By preparing eggplant correctly ahead of cooking it, it will suck up flavours and become delicious when cooked. It doesn't take much effort and is quick to prepare.

It's easy to get eggplant wrong... but when you get it right, it becomes a soft, almost spreadable consistency packed with flavour.

The key is to marinate the eggplant in advance. I also like to salt it for 30 minutes ahead of marinading to remove moisture and allow for more marinade absorption.

Flame Grilled, Marinaded Eggplant Recipe (Aubergines)


1 medium to large egglant serves 2 as a side

Per eggplant, you will need:

  • 2 Tbsp olive oil

  • 1 tsp finely chopped/crushed chillies (or 1/2 tsp) chilli flakes

  • 1 tsp finely chopped/crushed garlic

  • 1/2 tsp ground black pepper

  • 1/4 tsp dried mixed herbs


  1. Top and tail the eggplant, and slice into 1/4 inch (1cm or so) thick medallions.

  2. Sprinkle with salt on both sides of the medallions and leave to rest for 30mins to 1hr.

  3. For the marinade add olive oil, chilli, garlic and pepper to a small bowl and set aside for the flavours to meld.

  4. Once the eggplant has rested, pour off the excess water that has been extracted by the salt. You can pat the medallions dry with kitchen towel if you wish to remove the remaining water/salt, I don't as I like them a tad more salty.

  5. Add a teaspoon of the marinade to either side of the eggplant medallions, using the back of the spoon to spread the oil edge-to-edge.

  6. Leave to marinate for at least 30 minutes but ideally for an hour or more.

  7. Sear both sides over a medium-high heat barbecue until they darken, then move to the edges of the barbecue to continue to roast and soften.

I tend to cook these ahead of the protein that I plan to barbecue if it is something quick to cook, like steak. I'll sear the eggplant on both sides until it starts to blacken, then move the eggplant to the edges, while I cook the protein.

This really is a must-try addition to any barbecue. Please let me know your thoughts in the comments below.

eggplant plated

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