Grilled aubergines

Grilled aubergines are delicious, light and always a hit! Simple but exquisite – in true Italian style!

As we bask in long sun-kissed summer days, there’s a culinary delight that takes centre stage on our grills – the aubergine. Also known as eggplant, aubergines are probably the most versatile vegetables of all, adding depth of flavour and texture to all kinds of dishes. Grilling them takes their appeal to a whole new level. Smoky, delicately charred and succulent, they’re simply irresistible!

Surprisingly quick and easy to prepare, they’re a must-have at any barbecue. Their use, though, is not limited to a barbecue gathering. Grilled aubergines inevitably find their way into a myriad of mouthwatering summer delicacies, both hot and cold.

Aubergines are my absolute favourite vegetable to grill and I consider myself really lucky to have them growing in abundance in my garden at the moment!

Whether you’re a dedicated vegan or simply looking for a break from the meat-centric grill scene, grilled aubergines offer a delicious and nutritious alternative that can truly steal the spotlight at any barbecue or gathering.

So get your barbecue or grill pan out and let’s grill aubergines!

What type of aubergines are best for grilling?

Deep purple varieties like Italian aubergines and the American globe, which is somewhat larger than its Italian counterpart, are best for grilling. They remain intact and the colour of the skin doesn’t alter much during cooking. Choose aubergines that are shiny and firm to the touch – these are signs of their freshness. Older aubergines tend to become duller and less firm, a bit wizened even. If you already have aubergines like these in the house, use them! They’ll be perfectly okay for grilling.

Important tips for grilling aubergines

• Thin slices burn easily. Always cut your aubergines to a thickness of approximately 1 cm.
• Cut your aubergines into even slices because uneven slices will cook unevenly. If your slicing skills aren’t up to scratch, consider investing in a mandoline. An adjustable mandoline is a great gadget to have in the kitchen.
• Use coarse sea salt. Coarse salt and fine salt have different uses. For salting aubergines, you need coarse salt. This eliminates any bitterness and, at the same time, enhances the flavour. It also facilitates the cooking process. Unrefined sea salt hasn’t been stripped of its naturally occurring minerals. Converting from supermarket table salt to unrefined sea salt is one of the best things I have ever done. I only use Guérande unrefined sea salt in the kitchen. You can read more about the health benefits of unrefined sea salt here.
• Once the aubergine slices are on the grill, resist the temptation to move them around, lift them up etc. Leaving them where they are and turning them just once results in attractive, even grill marks.
• Your grill pan needs to be scorching hot! Cast iron is best because it resists warping at high temperatures and distributes heat more evenly. Another advantage is that act iron is free from chemical compounds, and it can be placed directly on a fire, grill or even coals.
• The texture you’re aiming for is tender and moist. As the heat of the grill interacts with the aubergine’s natural moisture, it causes the flesh to soften and collapse, resulting in a melt-in-your-mouth experience. Undercooked aubergines are hard and bitter, overcooked ones are brittle and burnt. You need to strike the happy medium.
• Put the oil on after rather than before grilling. There are several reasons for this. First of all, it’s healthier. Oils quickly reach smoke point on a grill. Oil heated beyond its smoke point can catch fire, which presents a safety hazard as well as burning those lovely aubergines. In addition, the molecular breakdown of the oil is believed to create pro-inflammatory free radicals and a carcinogenic compound, acrolein, which may be harmful to your health. Secondly, aubergines absorb far more oil in their raw state. This translates to an unnecessarily high oil intake and calories you probably do not need. Thirdly, the oil will mess up your grill or barbecue, leaving you with the extra job of cleaning it up afterwards. Last but least, the flavour of raw, cold-pressed extra virgin olive oil is far superior to anything else.

How to make grilled aubergines

Ingredients

• Aubergines – Deep purple aubergines are best for grilling. You can also use violet and other varieties but they tend to cook faster and break up more easily. Choose medium to large aubergines where possible.
• Salt – Coarse unrefined sea salt is best for the job. This helps to reduce the water content of the aubergines, eliminate any bitterness and, at the same time, enhance the flavour.
• Extra virgin olive oil – Where possible, use organic cold-pressed extra virgin olive oil. It will give you outstanding results.

Instructions

• Preheat the barbecue or grill pan. Wash and trim the aubergines, and slice them crosswise into 1 cm rounds.
• Lay the aubergine slices on the grill and sprinkle a little coarse unrefined sea salt on the top side.
• Grill for about 3 – 4 minutes until grill marks form underneath and the aubergines start to soften. You can also press them gently with a fork to assist the cooking process.
• Once grill marks have formed underneath, turn the aubergine slices. Sprinkle with a little coarse salt and grill for another 3 – 4 minutes or until the aubergines are tender.
• Remove the aubergine slices from the grill and arrange them on a serving platter.
• Drizzle with extra virgin olive oil.

Seasonings for grilled aubergines

These Italian-style grilled aubergines need nothing more than a little unrefined sea salt and extra virgin olive oil to bring out their natural flavour. But, if you like a more decisive seasoning, you could either:

• add crushed garlic and chopped parsley – simply mix them into the standard seasoning of oil and salt.
• season them with chopped fresh tomato and basil, unrefined sea salt and extra virgin olive oil
• spice it up a bit with a pinch of za’atar or red chili pepper and then drizzle the aubergines with evo oil and a little unrefined sea salt.
• add a drizzling of tahini, unrefined sea salt and a pinch of cumin for a Middle-Eastern touch.

How to serve grilled aubergines

Grilled aubergines are great straight off the grill, along with vegan burgers and sausages, seitan skewers and some side dishes like potato salad, hummus and other grilled vegetables. They can also be served at room temperature or even cold.

Grilled aubergines possess a versatility that can’t be overstated. Here are a few serving ideas to spark your culinary creativity:

• Mediterranean platter: Arrange grilled aubergine slices alongside grilled courgettes, roasted red peppers, hummus, olives, and vegan feta cheese for a Mediterranean-inspired platter that’s bursting with flavours and colours.
• Aubergine sandwich: Layer grilled aubergines with slices of tomato, lettuce, vegan mayo and a little Dijon mustard between slices of rustic bread for a gourmet sandwich experience.
• Aubergine salad: Chop grilled aubergine and courgettes into bite-sized pieces and toss them with cherry tomatoes and rocket (arugula), and serve with quinoa, couscous or cubes of marinated tofu.
• Aubergine pizza – Use grilled aubergine slices as a pizza topping – they’re so succulent and tasty, you’ll never miss the mozzarella.
• Aubergine rolls (involtini) – Roll grilled aubergine slices around a filling of vegan ricotta and spinach or vegan cream cheese and sundried tomatoes – an Italian delicacy that can be served hot or cold.
• Aubergine stacks – Alternate layers of grilled aubergines with slices of lightly grilled tomatoes, basil and vegan burrata or mozzarella. Or alternate with roasted red peppers, vegan cream cheese, and top with vegan parmesan cheese.
• Grilled vegetable piadinas – Wrap grilled aubergines, courgettes and peppers in a piadina along with tomato, rocket, avocado, and hummus (or whatever takes your fancy!)
• Grilled aubergine burger – Pile grilled aubergine slices into a burger bun, add all your favourite burger ingredients and sauces, and enjoy a great alternative to a classic vegan burger!

How to store grilled aubergines

Grilled aubergines keep very well in the fridge. If you want to keep them for more than a day or two, it’s best if they are unseasoned. You can either put them in an airtight container in the fridge, where they will keep for 3 or 4 days, or freeze them (see below).

The best way to keep grilled aubergines for longer periods is to freeze them. Grilling them gets rid of excess water and prevents them from tasting bitter once defrosted.

How to Freeze grilled aubergines

Freeze your grilled aubergines unseasoned in a single layer on a sheet of baking paper. Once frozen, remove the slices from the baking paper and store them in a ziplock bag in the freezer, where they will keep for 3 months.

Reheating from frozen

Preheat the oven to 220 °C. Lay the frozen aubergine slices on a sheet of baking paper and place them on a tray in the centre of the oven. A couple of minutes is sufficient to defrost them and revert them to their original state. Season them as indicated above and use as fresh.

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