Grilled aubergines

Grilled aubergines are a side dish that should be an absolute regular on your dining table. They solve any headaches over what to serve as a vegetable accompaniment: they’re great with grilled meat or fish, and are excellent enjoyed as a light lunch together with cheeses or meats. And if you are heading towards the beach, the grilled aubergine makes an excellent picnic if used as a filling for a sandwich. In short, a light, very tasty and extremely versatile vegetable dish.


  • eggplant A pair of aubergines
  • garlic 1 clove
  • parsley A small bunch of parsley
  • salt
  • White wine vinegar A tablespoon of white wine vinegar
  • extra virgin olive oil 4 tablespoons of extra virgin olive oil
30 minutes Total time
10 minutes Active time
Serves 4 persons
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Take your aubergines and wash them carefully, slice them, add salt and let them rest on a colander. After about half an hour, fry them on a griddle pan without oil, taking care to turn them half way through. Chop some garlic and parsley in a blender. Combine some salt, oil and vinegar and mix thoroughly together. Season and serve.

Instead of garlic you can spice up your seasoning with a few drops of garlic oil, equally fragrant but rather more digestible. If you love spicy, strong flavours, you can add some chilli or capers. Finally, in place of the parsley these aubergines are also excellent with mint.
With same cooking method you can also make courgettes and peppers – for the latter you should not use garlic and vinegar but copious quantities of mint instead.

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