Aubergine sliced thickly, charred on the grill until smoky and collapsing, drizzled with tahini, lemon, and olive oil. A staple of the vegetable grill.
smokeandsoil.com/recipes/grilled-aubergine-with-tahini
by L Field
Prep
10 min
Cook
12 min
Total
22 min
Serves
4
Level
Hard
Method
BBQ
For the Grilled Aubergine
For the Tahini Dressing
This is a recipe that only makes sense when aubergines are at their best. The grill doesn’t hide inferior produce — it amplifies it. Choose well and the cooking takes care of itself. The aubergine’s smoky, tender flesh melds seamlessly with a simple tahini sauce, brightened by fresh lemon juice and a touch of garlic, creating a dish that feels both grounded and refined.
Grilling over direct heat brings out the aubergine’s natural sweetness and adds a subtle char that contrasts beautifully with the creamy tahini. It’s a straightforward technique that relies on good fire management and patience rather than fuss. The key is clean smoke — the kind that enhances flavour without overwhelming it — so using quality charcoal and a well-maintained grill is essential.
This recipe fits perfectly into an everyday BBQ ethos: seasonal, homegrown ingredients treated with respect and cooked simply over fire. It’s a reminder that BBQ doesn’t need to be complicated or loud to be satisfying. With a few well-chosen ingredients and a bit of craft, you can turn humble aubergine into something quietly special.
For the Grilled Aubergine
firm aubergines (approx. 400g each), British-grown when in season
For the Tahini Dressing
finely grated
To Serve
Health Notes
This is a vegetable-led dish and a naturally lower-calorie option. Grilling with minimal oil preserves the vegetables' nutritional value while adding flavour through caramelisation and char. High in fibre and micronutrients.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
260
kcal
6g
protein
15g
carbs
18g
fat
Values are estimates and vary with portion size and preparation.
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To Serve
Prepare the Aubergine
Slice the aubergines lengthwise into 1.5 cm thick planks. Lay the slices on a wire rack over a tray. Sprinkle both sides generously with the 1 tsp of coarse sea salt. Allow them to sit for 15 minutes. This process draws out excess moisture, which prevents the aubergine from steaming on the grill and helps achieve a better char. After 15 minutes, pat the slices completely dry with a clean kitchen towel or paper towel. Brush both sides of the dried slices with olive oil and season lightly with black pepper.
Establish High Direct Heat
Fill a chimney starter with Weber briquettes and light. Once the briquettes are fully ashed over (grey and glowing red), pour them directly onto one side of the charcoal grate to create a high-heat direct zone. Place the cooking grate over the coals and allow the grill to preheat for 5 minutes with the lid on and all vents fully open. The target grate temperature should be approximately 230°C (450°F).
Grill the Aubergine
Place the aubergine slices directly over the hot coals. Grill for 6-8 minutes with the lid on, checking halfway. The goal is a deep, dark char on the surface. Flip the slices using long-handled tongs. Grill the second side for another 6-8 minutes. The aubergine is correctly cooked when it is deeply browned, has clear grill marks, and is completely soft and yielding when pressed gently with the tongs. Remove the cooked slices to a serving platter.
Prepare and Apply the Tahini Dressing
While the aubergine is grilling, prepare the dressing. In a small bowl, combine the tahini, lemon juice, grated garlic, and salt. Whisk vigorously. The mixture will seize and thicken initially. Gradually whisk in the cold water, a tablespoon at a time, until the dressing is smooth and pourable, with the consistency of thin cream. Taste and adjust seasoning with more salt or lemon juice as required. Drizzle the tahini dressing generously over the warm grilled aubergine.
Finish and Serve
Garnish the dish with chopped fresh parsley or mint and a light dusting of smoked paprika, if using. Serve immediately as a robust side dish.
Finish and Serve
Garnish the dish with chopped fresh parsley or mint and a light dusting of smoked paprika, if using. Serve immediately as a robust side dish.
Health Notes
This is a vegetable-led dish and a naturally lower-calorie option. Grilling with minimal oil preserves the vegetables' nutritional value while adding flavour through caramelisation and char. High in fibre and micronutrients.
Per serving (estimate)
260
kcal
6g
protein
15g
carbs
18g
fat
tool
A chef's knife is the cornerstone of any BBQ or kitchen setup, especially when working with fresh, seasonal ingredients as Smoke & Soil champions. Its versatility means it handles everything from chopping vegetables to slicing meat with precision. A sharp blade is essential not only for efficiency but for safety: a blunt knife requires more force, increasing the risk of slips and accidents. Investing time in mastering your knife skills pays dividends in prep speed and consistency, allowing you to focus on the cooking and flavours rather than struggling with poor cuts. At Smoke & Soil, we believe in clean, whole-food cooking over fire. A quality chef's knife fits perfectly into this ethos by enabling you to work with integrity and respect for your ingredients. When you can slice through produce and protein cleanly, you preserve texture and flavour. The right knife also encourages mindful cooking: taking the time to prep properly means better results on the BBQ and a more enjoyable experience overall. Practical use advice is simple but crucial. Always pinch the blade where it meets the handle for maximum control and comfort. Use a rocking motion with the tip of the blade as a pivot rather than lifting the knife fully off the board between cuts. This technique improves speed and reduces strain. Avoid shortcuts like throwing the knife in the dishwasher or neglecting sharpening. Regular honing and occasional sharpening keep the blade in top condition, making your work safer and more enjoyable every time you cook.
Written by
L Field
