Jamie Oliver Grilled Aubergine

The Jamie Oliver Grilled Aubergine recipe is everything you want in a summer dish—smoky, creamy, tangy, and totally satisfying. Whether you’re firing up the BBQ or using your oven, this recipe transforms simple aubergines into something extraordinary. I tried it on a sunny weekend, and the mix of chilli, lemon, garlic, and tahini blew me away. (inspired by Jamie Oliver)

Ingredients Needed

For the Aubergine

• 2 aubergines (eggplants)

For the Tahini Sauce

• 50g / 1¾ oz tahini paste
• 50ml / 1¾ fl oz ice-cold water

For the Dressing

• 2 egg yolks (preferably from fresh, high-quality eggs)
• 1 red chilli (deseeded and finely chopped, about 10g / ⅓ oz)
• 1 green chilli (deseeded and finely chopped, about 10g / ⅓ oz)
• 3 large garlic cloves (peeled and finely chopped, about 20g / ¾ oz)
• Juice of 1–2 lemons (about 80ml / 2¾ fl oz)
• 1 tsp table salt
• 1 tsp ground cumin
• 1 tsp caster sugar (or fine granulated sugar)
• 2 tbsp olive oil
• 1 bunch of parsley (leaves picked and chopped, about 30g / 1 oz)

How To Make Jamie Oliver Grilled Aubergine

Grill the Aubergines:

Start by piercing the aubergines a few times with a fork—this prevents them from bursting. Then, place them directly over hot embers or on a very hot grill. Turn them occasionally until the skins are completely blackened and the insides collapse. You’re aiming for that luscious, silky texture inside.

Prepare the Dressing:

In a bowl, stir together the chopped red and green chillies, garlic, lemon juice, salt, cumin, sugar, and olive oil. This mixture packs serious flavour, so let it sit while you prep the rest—it only gets better.

Make the Tahini Sauce:

In another bowl, whisk the tahini with ice-cold water. It will look strange at first, but keep going—eventually it turns into a light, creamy, almost whipped sauce that’s perfect with the smoky aubergine.

Slice and Dress the Aubergines:

Once the aubergines are soft all the way through, transfer them to plates. Carefully slit them open to reveal the soft flesh inside.

Assemble the Dish:

Add the chopped parsley to your chilli-lemon dressing. Spoon about half of it over the aubergines, letting it soak into the flesh. Then drizzle over that whipped tahini sauce—it adds an amazing creaminess that balances all the zing.

Add the Egg Yolks:

Now for the bold part: make a small well in the tahini with the back of a spoon and gently place an egg yolk in the center of each aubergine. It’s rich, silky, and totally luxurious.

Lightly Char the Egg Yolks (Optional):

If you’ve got a kitchen blowtorch, give the egg yolks a quick scorch to just set the surface. If not, heat the back of a spoon and press it lightly onto the yolk—it gives a lovely smoky note without cooking it through.

Finish and Serve:

Pour over the remaining dressing and serve immediately while everything is warm and beautifully fragrant.

Why I Love This Recipe

I made this on a lazy Sunday afternoon and served it with warm flatbreads and a crunchy salad—it was perfect. What I loved most was how the charred aubergine turned so creamy, almost like butter. The chilli-lemon-garlic dressing lifts everything, and that tahini? Magic. It’s bold yet comforting, and so simple to throw together.

Recipe Tips

• Pierce the Aubergines First: Always poke holes before grilling to avoid any aubergine explosions.
• Use Ice-Cold Water: It makes tahini smooth and silky, not clumpy.
• Adjust the Dressing: Taste and tweak—more lemon for zing, sugar for balance, or olive oil for smoothness.
• Blowtorch the Yolk for Drama: It’s optional but gives a great finish if you like a little showmanship.
• Serve with Flatbreads or Couscous: They soak up all the gorgeous juices.

How To Store This Jamie Oliver Grilled Aubergine

At Room Temperature

Only leave out for up to 2 hours. Any longer and it should go in the fridge.

In the Fridge

Let the aubergine cool completely, then transfer to an airtight container. It’ll keep well for 2–3 days.

In the Freezer

Not recommended—freezing ruins the texture of the grilled aubergine and tahini sauce.

Reheating

Place on a tray, cover with foil, and heat in a 180°C / 350°F oven for 10–15 minutes. The egg yolk won’t be the same, but the rest stays delicious.

Nutrition Facts (per serving)

• Calories: 120
• Carbs: 7g
• Protein: 2g
• Fat: 9g
• Sugar: 4g
• Fibre: 3g
• Sodium: 350mg (approx)

Let’s Answer a Few Questions!

Can I skip the egg yolk?
Totally! The dish is still amazing without it—just a bit less rich.

What if I don’t have a grill?
No problem. Roast the aubergines in a 220°C / 430°F oven until they collapse.

Can I use bottled lemon juice?
Fresh is best for that bright zing, but bottled works in a pinch.

Is it spicy?
It has a gentle heat, but you can leave out the chillies if you prefer it mild.

What else can I serve with it?
Warm pita, couscous, or even rice go great. It’s a brilliant side or light main.

Try More Recipes:

• Jamie Oliver Smoked Trout Pâté & Red Cabbage Slaw
• Jamie Oliver Hasselback Root Veg
• Jamie Oliver Slow-Cooker Red Cabbage
• Jamie Oliver Sprout Kraut