Jamie Oliver Grilled Aubergine

This delicious grilled aubergine recipe by Jamie Oliver is smoky, creamy, and packed with bold flavours. Perfect for a summer BBQ or easily made in the oven, it combines charred aubergine with a zesty lemon, chilli, and garlic dressing, plus rich tahini sauce. A simple yet impressive dish that’s great as a side or light main!

Ingredients Needed

• 2 aubergines (eggplants)
• 50g / 1¾ oz tahini paste
• 50ml / 1¾ fl oz ice-cold water
• 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 Grilled Aubergine

1. Grill the Aubergines: Place the whole aubergines on a very hot grill or directly onto hot embers. Turn occasionally until the skin is completely charred and the flesh is soft and collapsing.
2. Prepare the Dressing: In a bowl, mix the red chilli, green chilli, garlic, lemon juice, salt, cumin, sugar, and olive oil. Set aside.
3. Make the Tahini Sauce: In a separate bowl, whisk the tahini with the ice-cold water until smooth and creamy. It should have a thick, whipped consistency.
4. Slice and Dress the Aubergines: Once the aubergines are blackened and fully cooked, remove them from the grill and place them on serving plates. Slit them open to reveal the soft flesh.
5. Assemble the Dish: Add the chopped parsley to the dressing and mix well. Pour half of the dressing over the aubergine flesh, then top with the whipped tahini sauce.
6. Add the Egg Yolks: Use the back of a spoon to create a small well in the tahini, then gently place a raw egg yolk in the centre of each aubergine.
7. Lightly Char the Egg Yolks (Optional): If you have a blowtorch, lightly scorch the surface of the egg yolk. Alternatively, heat the back of a spoon over a flame and press it gently onto the yolk.
8. Finish and Serve: Drizzle the remaining dressing over the aubergines and serve immediately.

Recipe Tips

• Pierce the Aubergines First: Always poke a few holes in the aubergines with a fork before cooking. This prevents them from bursting while grilling or roasting.
• Char Until Fully Soft: Keep cooking until the aubergine skin is completely black and the inside is super soft. If the flesh is still firm, it needs more time.
• Use Ice-Cold Water for Tahini: Mixing tahini with ice-cold water helps it become smooth and creamy instead of thick and grainy. Add the water slowly while whisking.
• Balance the Dressing: Adjust the lemon juice, salt, and sugar to your taste. If it’s too sharp, add a bit more sugar or olive oil to mellow the flavour.
• Scorch the Egg Yolk Carefully: If using a blowtorch or hot spoon, move quickly so the yolk gets a light char without cooking through. This keeps it rich and silky.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover grilled aubergine cool to room temperature. Then, place it in an airtight container and store it in the fridge for up to 3 days.
• Reheat: Preheat the oven to 180°C / 350°F. Place the aubergine on a baking tray and cover loosely with foil to prevent drying out. Heat for 10–15 minutes until warmed through.

Nutrition Facts

Serving Size: 1 serving (approximately 200g)

• Calories: 120
• Total Fat: 9g
• Saturated Fat: 1g
• Total Carbohydrate: 7g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 2g

Try More Jamie Oliver Recipes:

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