Traditional recipes

Aubergine mixed grill recipe

Aubergine mixed grill recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

A delicious way to barbecue veggies.

112 people made this

IngredientsServes: 6

  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 cloves garlic, minced
  • 1 red onion, cut into wedges
  • 18 spears fresh asparagus, trimmed
  • 12 crimini mushrooms, stems removed
  • 455g (16 oz) sliced aubergine, cut into .5cm (1/4 in) thick rounds
  • 1 red pepper, cut into wedges
  • 1 yellow pepper, cut into wedges

MethodPrep:2hr ›Cook:12min ›Ready in:2hr12min

  1. In a large resealable plastic freezer bag, mix the olive oil, parsley, oregano, basil, vinegar, salt, pepper and garlic.
  2. Place the onion, asparagus, mushrooms, aubergine, red pepper and yellow pepper into the bag. Seal, and marinate at least 2 hours in the fridge.
  3. Preheat the barbecue for high heat.
  4. Lightly oil cooking grate. Cook the vegetables 6 minutes on each side, until tender.

BBQ tips

Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

Recently viewed

Reviews & ratingsAverage global rating:(136)

Reviews in English (85)


This is the best marinade I've found for roasted or grilled veggies. The suggested veggies can easily be substituted with your own favorites. We tried it with zucchini, yellow squash, bell pepper, crimini mushrooms and tomato. Yum!-30 May 2005


What a terrific and versatile recipe! I've been making an effort to eat better, so I searched for a new way to make veggies. They were awesome! I used eggplant, zucchini, green bell pepper, vidalia onion and sliced roma tomatoes. I didn't have fresh herbs, so I used one tsp. each of dried oregano, basil and parsley. I only had two small cloves of garlic, so I used them with some garlic powder. I also added a little white sugar. I used a grill basket and it worked out perfectly. I served the veggies with marinated grilled salmon and they complemented eachother perfectly! The only problem was that the eggplant looked very turned a brown-black color, but it tasted fine. It must be something I did. I will definately make this again and again. Thank you!-16 Jun 2005

by vegascook

This recipe name should be changed to "Veggie Mixed Grill" - it's a great marinade for any vegetables that you can grill. I used summer squash, zucchini, sweet onion, broccoli and red pepper and everyone loved it!-18 Aug 2006

Smoked Aubergine Recipe (Eggplant) With Miso And Honey

The savoury umami flavour of miso combined with the sweetness of honey, a touch of cherry wood smoke and you have the perfect flavour combination to bring out the taste of the aubergine.

In this recipe I smoke roast for the majority of the time and then finish off with a minute cooking directly over the coals so the best way to set your barbecue grill up is for 2 zone direct and indirect cooking.

This is easy to do in my Monolith ceramic grill (I just use one half of my heat deflector stone) but you can use this link to see the various set up methods dependent on the type of grill that you have.

Preparation Time:- 10 minutes
Marinade Time:- 30 minutes
Cooking Time:- 30 minutes

Total Time:- 1hr 10 minutes


Miso is derived from soy so sadly if you have an allergic reaction to soy then this recipe is not for you. In addition there is soy sauce which contains gluten so if you have a gluten allergy use Japanese tamari. Finally I'm also using sesame oil and sesame seeds which can cause anaphylaxis.


  • 2 whole aubergines
  • 2 spring onions (scallions)
  • 2 teaspoons sesame seeds (toasted)
  • 4 teaspoons miso paste
  • 2 teaspoons soy sauce (or tamari)
  • 1 teaspoon sesame oil
  • 1 garlic clove
  • 1 inch cube fresh ginger


In a small bowl add the miso, soy and sesame oil, crush the garlic clove, grate the ginger and stir together with a teaspoon until your have a well mixed paste.

Slice the aubergine in half length-ways and then score the flesh on the diagonal to create a diamond pattern taking care not to puncture the skin.

When complete use a brush to add your miso concoction to the exposed aubergine flesh. You can squeeze the sides of the aubergine a little to help get the paste deeper into the flesh.

Allow the paste 30 minutes to seep a little deeper into the aubergine and then it's time to cook.

Place your aubergine flesh side up over indirect heat at approximately 160°C (320°F) and smoke roast for 30 minutes. At this stage I add a few cherry wood pellets to the coals for extra flavour.

When complete, turn your aubergines over onto the direct grill and cook for about 60 seconds just get a darker caramelization to the aubergine flesh.

To plate up and garnish this smoked aubergine recipe, slice the spring onions and sprinkle over the top with the toasted sesame seeds.

Nutritional Information For This Smoked Aubergine Recipe

If you're not familiar with miso, it's basically a paste made with soy, rice, water and koji culture, the latter being an Aspergillus fungus made through the fermentation of soy and cooked rice. You don't find koji culture in all miso pastes but given the high profile now given the digestive benefits of fermented products I think it's worth seeking out.

In this recipe you slice the aubergine in half and most importantly cook it it in its purple skin which is rich in anthrocyanins - chemicals believed to help reduce blood pressure and lower LDL cholesterol levels.


Love love love this recipe. It is my go to for office potlucks and cocktail parties at home. I make it all year round and use my George Forman grill

Loved this! I didn't even bother with the oregano as it seemed unnecessary (and possibly overkill) with the capers. i think i made the right call. It was so delicious, topped with some halved farmers market cherry tomatoes and feta.. yowzah!! Will make again soon. Wonderful summer dish.

I'm already planning when I can make this next. It's winter right now so I roasted the eggplant instead of grilling. I ate half immediately after tossing with the sauce and half the next day after it had marinated overnight. Delicious both times and so simple to make! This dish would be great using any roasted or grilled vegetable and is especially good with a crusty piece of bread on the side.

Sooo good! It was an excellent dish with the BBQ Peruvian chicken.

Really easy and delicious. I have made this a handful of times. This is really great on sandwiches. Add some fresh mozzarella, prosciutto, basil and voila! I have made some slight variations -- adding chopped basil, shallots. It is such a versatile recipe, I keep coming back to it!

Delicious! Didn't have time to grill, so I used the broiler & it worked out just fine. Leftovers made an amazing dish when combined with cold orzo & feta cheese. I want more already!

This was pretty good and keeps well. I simply made a vinaigrette by adding balsamic vinegar to the marinade ingredients, tweaking it. Dipping the eggplant in the vinegar is an unnecessary step. 1/3 inch is too thin for grilled eggplant 1/2 inch slices worked best. I served this along with homemade hummus, which I drizzled with olive oil and dusted with sumac, and tabbouleh. Feta would be nice, too. With warm pita or crusty bread, this made a delicious repast served anytime of the day or night.

This was excellent. A few modifications. cut the eggplant thicker than 1/3 inch and also substituted a combination of pomegranate juice and pomegranate syrup for the balsamic (simply added it to the marinade rather than dipping the eggplant into the pomegranate). Also added fresh basil to the marinade and cut the eggplants the long way before grilling. I then cut them into smaller pieces after they were grilled and gently tossed them in the marinade.

This was extremely good. Everyone liked it.

I loved this eggplant recipe. I made it for an outdoor barbeque and my guests loved it as well. I'll be making this often.

Love this. Can't get enough of it! I make it pretty much true to the recipe (without that pesky measuring part). The biggest takeaway for me is that I can grill veggies on my grill pan with NO oil! This is just a great thing to know. Every time I make this, I keep thinking it could be tweaked in so many ways - hm - mint instead of parsley or . But I stick with the original though I do often add other vegetables (also grilled on the grill pan) - zucchini (sliced lengthwise), bell peppers (quartered) and portabello mushrooms are all fantastic. I'll serve this as a side dish or an appetizer with burrata (yum) or on top of some crusty bread with goat cheese.

This is wonderful. I had Japanese eggplants and so sliced them into ɼoins,' grilled them on the stove and then marinated them in the parsley mixture for several hours and it made a fantastic salad.

Great easy recipe. I used split baby eggplants and had some garlic scapes on hand to add to the marinade. We found ourselves smearing the eggplant and marinade on slices of baguette and topping with a little parmesan. Decadent. With added leftover grilled spring sugar baby onion to the leftover eggplant and marinade. It just gets better and better.

I've made this recipe a number of times over the years. It's delicious as written, and it's nice to have something done ahead of time when entertaining. It is also good as sandwiches, so we sometimes skip straight to that!

Not sure why no one mentioned slicing the eggplant 1/3" is pretty thin and it grills quickly. Also I found the parsley mixture needed to be tripled for a small eggplant I grilled. Still waiting to taste this is seems good.

I followed the recipe pretty much as directed. Since I don't have a grill, I put the eggplant in my George Foreman electric. Absolutely delicious. I can't wait to make my leftover sandwich at work on Monday.

Excellent combination of flavours. I did not bother with dipping the eggplant in balsamic, I just added the vinegar to the parsley mixture. I didn't think I would like it "chewy" as described so did brush some oil on before grilled the eggplant.

An easy yet tasty dish that is a cook's best friend--it's made hours before it's served and only gets better the longer one waits. A terrific addition to a summer menu.

fabulous flavor! after mixing the "pesto" with the eggplant i chopped up the eggplant and the parsley pesto and mixed it into cheese tortellini. IT WAS AMAZING!

DELICIOUS! I wasn't able to grill the eggplant, so I dipped in the balsamic vinegar, spread on the marinade and then BAKED it in a 9x13 pyrex dish until tender. Then I chilled it to create the appetizer. It could also be served warm as a side dish. This is one of the best ways to use eggplant that I've found.

Because I was out of capers, I used olives instead I also added walnuts to the mixture. The blandness of the eggplants combined with the 'pesto' was just perfect.

The flavor of this eggplant is amazing. I used a cast iron pan instead of the grill, and fresh chili instead of dry. Exceptionally simple and delicious. I had some extra balsamic, so I combined it with the extra parsley mixture and marinated chicken in it. I would recommend it. Then, for lunch, I had the eggplant and chicken on ciabatta with blue cheese spread. Yum!

Very simple and delicious recipe! We ate it on its own as a side dish but will try in a sandwich with the leftovers. Grilling the eggplant on the BBQ really adds nice flavor and shouldn't be ommitted, even in the middle of winter, it's worth it to go outside and BBQ it.

I have made this recipe many times and every time it's fantastic. We've eaten the eggplant straight out of the marinating tray and also on pizza. Delicious. With or without parsley, the marinade is top notch.


Preheat the oven to 220°C/200°C fan/Gas 7.

Roughly chop one aubergine and place in a large, ovenproof dish or baking tin. Add the onion, garlic, thyme, cumin, chilli powder, salt and tomato purée and mix together well, getting your hands in to ensure everything is coated in the spices.

Add the chickpeas, kidney beans and tinned tomatoes. Pour 150ml of cold water into the empty tomato tin, swirl it around and add to the dish/tin, then mix once more.

Cut the remaining two aubergines in half lengthways and place, skin-side down, on a chopping board. Score the flesh in a criss-cross pattern using the tip of a sharp knife, then place them, skin-side down, in a single layer on top of the bean mixture. Drizzle the scored flesh with the olive oil and season with black pepper.

Cover the whole dish/tin with foil and bake in the oven for 45 minutes until the aubergines are tender. Preheat the grill to high.

Remove the foil from the aubergine dish/tin and scatter the cheese evenly over the top. Place under the hot grill for 3–4 minutes until golden brown and bubbling. Serve immediately.

Cool any leftovers, then transfer to an airtight container and store in the fridge for up to 3 days.

Extracted from Eat Well for Less: Every Day by Jo Scarratt-Jones (BBC Books, £14.99). Photography by Andrew Burton.

Verdure grigliate (grilled mixed vegetables)

  • 2 medium round or oblong aubergine (not the thin long ones), rinse, trim stem and slice lengthwise 5 mm thick
  • 2 heads of garlic
  • 1 sprig rosemary, rinse, remove leaves, and finely chop
  • 1 clove garlic, peel and finely slice
  • 100 mls extra virgin olive oil, plus additional for drizzling
  • 16 asparagus, rinse, snap off woody end and peel stem with a vegetable peeler
  • 1 lemon, zest, and juice
  • 2 radicchio, cut into quarters lengthwise leaving the stem intact
  • 2 fennel bulbs, rinse, remove outer layer, trim stalks, and slice 5 mm thick lengthwise
  • 2 zucchini, rinse, trim ends, and slice lengthwise 5 mm thick
  • 16 cherry tomatoes, rinsed
  • 10 grams Italian flat leaf parsley, rinse, dry, and finely chop
  • 2 sweet peppers, rinse
  • 8 basil leaves, rinse, dry, and slice thinly chiffonade
  • sea salt
  • black pepper, freshly ground
  1. If the aubergine have large seeds, place the aubergine in a colander over a bowl. Sprinkle with 10 grams (2 teaspoons) of salt over the aubergine and stir to combine. Let sit 1 hour.
  2. Slice the tops off the heads of garlic.
  3. Fill a small sauce pan with water. Heat the water over medium heat to a boil. Add the heads of garlic to the water. Cook for 10 minutes and remove with a slotted spoon.
  4. Tear off two pieces of 20 x 20 cm aluminium foil. Place one head of garlic in the middle of one sheet of foil.
  5. Drizzle olive oil over the heads of garlic so it doesn't stick to the foil. Close the foil to encase the garlic.
  6. Rinse the aubergine with a bit with water and place it inside a kitchen towel. Squeeze the kitchen towel to remove any moisture from the aubergine. Place the aubergine in a medium bowl. Marinate the aubergine in the rosemary, garlic, 50 mls of the olive oil, and a pinch of black pepper.
  7. Marinate the asparagus in a separate bowl in the lemon zest, 30 mls of olive oil, ¼ teaspoon of salt, and a pinch of black pepper.
  8. In separate containers, marinate each of the radicchio, fennel, zucchini, and tomatoes in olive oil, salt, and pepper.
  9. Pound the parsley with sea salt and 15 mls of olive oil in a mortar and pestle (or puree in a food processor or blender).
  10. Heat your grill to very hot and place the peppers on the grill, turning when the skin blackens, ensuring that the skin is evenly charred. When the skin is completely black, remove the peppers from the heat and place in a bowl. Cover the bowl with cling film until cool enough to touch. Slide the charred skin off using your fingers. Cut out the stem with a paring knife and slice open the pepper. Scrape out the seeds and the white ribbing from the inside of the pepper. Slice the pepper into 3 cm strips and toss with the parsley mixture.
  11. Turn the grill down to medium and place the foil wrapped garlic on the part of the grill which is cooler.
  12. Grill the vegetables in order of which vegetables take the longest to cook: aubergine, zucchini, fennel, asparagus, tomatoes and radicchio.
  13. Grill the vegetables, turning once, until tender and taste to ensure the texture is desirable.
  14. The tomatoes are finished as soon as the skin blackens.
  15. The radicchio takes 1 to 2 minutes per side.
  16. Check the garlic occasionally to ensure it isn't burning and remove it once it starts to get dark.
  17. Place all the vegetables attractively on a platter.
  18. Sprinkle the basil over the tomatoes. Squeeze lemon juice over the asparagus. Sprinkle the entire platter with a bit of salt and pepper and drizzle olive oil over the top. Serve.

If you're new here, you may want to subscribe by e-mail. Thanks for visiting!

Baba Ghannouj (Badenjan Mutabbal)

The term ˜ baba ghannouj, which literally translated means my father is spoiled like a child by my mother , is actually quite an inappropriate name, not to be uttered at a traditional Lebanese family gathering the father would be insulted and the mother and children shamed. The more honourable name badenjan mutabbal (aubergine dip) is of course an aubergine dip mixed with garlic and lemon juice. The key to the recipe lies in the roasting of the aubergine over a fire or barbeque grill for that traditional smoky flavour. The skins are blackened, then the sweet flesh within is used, being pured with a strong garlic and mild nutty tahina. Note if the smoke flavour is too intense, add a heaped tablespoon of natural yoghurt to the dip to produce a milder version.

The term ˜ baba ghannouj, which literally translated means my father is spoiled like a child by my mother , is actually quite an inappropriate name, not to be uttered at a traditional Lebanese family gathering the father would be insulted and the mother and children shamed. The more honourable name badenjan mutabbal (aubergine dip) is of course an aubergine dip mixed with garlic and lemon juice. The key to the recipe lies in the roasting of the aubergine over a fire or barbeque grill for that traditional smoky flavour. The skins are blackened, then the sweet flesh within is used, being pured with a strong garlic and mild nutty tahina. Note if the smoke flavour is too intense, add a heaped tablespoon of natural yoghurt to the dip to produce a milder version.

  • 2 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 1 small aubergine, finely chopped
  • 1 onion, finely chopped
  • 1 small courgette, finely chopped
  • 2 large tomatoes, skinned and chopped
  • 2 tablespoons sun-dried tomato puree
  • a few drops of lemon juice
  • 4 x 200g (7oz) fillets of sea bass, cod or haddock
  • 100g (4oz) Red Leicester cheese, thinly sliced
  • salt and freshly ground black pepper
  • mixed leaf salad or vegetables, to serve

Heat the olive oil in a large non-stick frying pan and add the garlic, aubergine, onion and courgette. Cook gently over a medium-low heat until very soft, about 5 – 6 minutes.

Stir the chopped tomatoes and sun-dried tomato puree into the aubergine mixture. Add the lemon juice and season to taste with salt and pepper. Keep warm over a low heat.

Preheat the grill. Arrange the fish fillets on the grill rack and sprinkle with a little more lemon juice. Cook for about 6 – 8 minutes, turning once. To check that the fish is cooked, test with a fork – the flesh should be opaque and should flake easily.

Top the fish with the slices of Red Leicester cheese and grill for a few more moments, until the cheese starts to melt. Serve the fish with the hot aubergine salsa, along with salad or vegetables.

Aubergine & Red Pepper Bake


  • 30g of cheddar cheese, grated
  • 1/2 small aubergine, thinly sliced into rounds
  • 1/2 medium red pepper (155g), cut into strips
  • 227g of tinned chopped tomatoes
  • 1 medium new potato (approx 70g), thinly sliced
  • 2 tbsp vegetable oil
  • 1 tsp dried mixed herbs
  • 1 garlic clove, finely chopped
  • 1 tbsp grated Parmesan
  • Serves: 1
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 50 mins
  • Oven temp: 200c
  • Price per person: £1.82
  • Store cupboard: Basic
  • Calories per serving: 335
  • 5-a-day per serving: 3.9


  1. Preheat the grill and oven. Brush the aubergine and pepper with 1 tbsp oil. Place on a baking tray and grill, turning frequently for 5-10 minutes, or until the aubergine is tender and the pepper is slightly charred.
  2. Meanwhile, heat the remaining oil in a saucepan and gently fry the garlic for 1-2 minutes over a low heat. Add the chopped tomatoes, 2 tbsp water and the mixed herbs. Season with salt and pepper and simmer for 10 minutes, or until the sauce develops a thicker consistency.
  3. Parboil the potato in lightly salted boiling water for 5-6 minutes. Drain and set aside.
  4. Spoon one third of the grilled aubergine and pepper into an ovenproof dish, followed by one third of the tomato sauce and one third of the cheddar cheese. Repeat until all the ingredients are used up. Season with salt and pepper and arrange the cooked potato over the top. Sprinkle on the parmesan cheese.
  5. Bake in the oven for 20 minutes, or until golden. Serve immediately.

Add a comment

Tried this recipe? Why not add a comment below and let us know what you thought of it. (You need a Facebook, Hotmail, AOL or Yahoo account to add a comment.)

Similar recipes

Aubergine Lasagne

A vegetarian version of a classic Italian lasagne featuring aubergine in a rich tomato sauce.

Stuffed Pepper

A yellow pepper filled with spiced aubergine, tomato and couscous, baked in the oven and served with a simple salad.

Beef & Aubergine Pasta

A hearty and filling pasta dish with a beef, tomato and aubergine sauce.

Visit some of the great brands whose support means that you can enjoy our meal plans for free:

Smoked Aubergine and Yogurt Vol-Au-Vents

These aubergine vol-au-vents make for the perfect party dish.

Preparation time: 10 minutes

Cooking time: 90 minutes

Ingredients Add to Shopping List


*This recipe makes 16-18 vol-au-vents

1. Preheat the grill to high.

2. Put the aubergines under the hot grill for 40 to 60 minutes, turning occasionally. Set aside until they’re just cool enough to handle.

3. Once the aubergines come out of the oven, preheat the oven to 200°C/gas mark 6.

4. While the aubergines are grilling, remove the vol-au-vents from the pack and brush with the beaten egg. Place in the refrigerator for 20 minutes.

5. Place the vol-au-vents on a baking tray and bake in the oven for 10 minutes, until risen and golden brown. Check underneath to make sure they are done. Peel off a layer of pastry from the centre to create a cavity and set the cases aside somewhere warm.

6. Make an incision along the centre of each still-hot aubergine and scoop out the flesh. Drain this in a colander, then chop and mix with the garlic, parsley, lemon juice and a pinch of salt and pepper.

7. To serve, spoon a generous amount of warm aubergine (reheated in a pan if necessary) into the vol-au-vents. Spoon some yogurt on top and swirl the two together a little. Scatter with pomegranate and sesame seeds, drizzle with a little olive oil and serve on a platter.

Garlic & Herb Grilled Eggplant

These Garlic & Herb Grilled Eggplant are my favourite vegetable to barbecue. They are tender in the middle with slightly charred edges and are coated in a delicious garlic and herb oil which gives them so much flavour. They are Vegan, Whole30, Keto and Paleo and guaranteed to be a crowd pleaser.

Grilled vegetables are my go to side dish for any summer barbecue. They are incredibly easy to prepare, go with just about anything, and can be made in advance. While most people grill zucchini, peppers and onions, my absolute favourite vegetable to grill is eggplant.

Unfortunately grilled eggplant (or melanzane, aubergine or brinjals depending on where in the world you are from) can be a tricky vegetable to cook. Too much oil and they become slimy, cut too thick and they have an unpleasant chunky texture.

It took me a trip to Italy where I spent time watching the way the locals prepared it before I finally learned how to grill eggplant.

How to make this grilled eggplant:

  • It all starts with salting which is meant to draw bitterness out of the slices. I find that salting is required for larger “meaty” eggplant, and is a step that can easily be skipped for the smaller sized ones.
  • The next step is to quickly dip them in a mixture of olive oil, herbs and garlic which helps stop them from drying out when grilled.
  • After grilling, toss them back into the oil and herb mixture again which gives them added flavour.

Why you will love these grilled eggplant:

  • They are tender in the middle and develop a nice char on the edges
  • By dipping the eggplant slices into the garlic and herb oil before grilling, they absorb a lot of the oil which gives the eggplant so much flavour
  • Unlike other grilled vegetables such as zucchini, these grilled eggplant last a few days in the fridge without becoming mushy. The leftovers are incredibly versatile and can be enjoyed in a variety of different ways (see more below)
  • They are low carb and tick the majority of healthy boxes including Keto, Whole30, Vegan, Paleo and SCD Legal

Ways to serve the grilled eggplant:

  • Serve warm as a side dish
  • Serve cold as part of an antipasti platter or chopped up and added into a salad
  • Use as a base for bruschetta topped with pesto, prosciutto or any of your other favourite bruschetta toppings
  • Use two thick slices as “buns” for burgers. They are especially delicious with Greek lamb burgers

Love grilled vegetables? Here are a few other grilled vegetable recipes you might enjoy:

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!


  1. Blyth

    It seems like a good idea to me. I agree with you.

  2. Nathraichean

    You are wrong. I am able to prove it. Write to me in PM.

  3. Fishel

    Granted, this sentence is wonderful

  4. Hacket

    Quite right! It's a good idea. I call for an active discussion.

  5. Togar

    Would like to say a pair of words.

  6. Mijinn

    Sorry for interfering, there is a proposal to take a different path.

  7. Ivantie

    Something doesn't work out that way

Write a message