Grilled Aubergine

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Grilled Lamb and Aubergine
Grilled Lamb and Aubergine

Grilled Aubergine

Course Side Dish, Vegetables
Keyword Cooking, Dinner, Grilling, Recipe
Author Daniel


  • 1 aubergine (eggplant) sliced into four rounds, each ½-inch thick
  • 1 ripe tomato sliced in 1/2-inch rounds
  • 1/3 C mixed shredded cheese Mexican, pizza or co-jack blend
  • 1 clove garlic diced and/or mashed
  • 1/3 C panko or Italian-style dry bread crumbs
  • 1/3 C fresh basil leaves chopped
  • sea salt
  • fresh ground pepper
  • 2-3 T olive oil
  • 2 T Parmesan cheese shredded
  • 2 T parsley chopped


  • Set grill to medium heat.
  • Mix bread crumbs, shredded cheese, garlic and 1/3 cup basil in a small bowl; set aside.
  • Sprinkle eggplant and tomato slices with salt and pepper to taste.
  • Brush one side of aubergine rounds with oil. Grill, oiled side down, about 3 minutes, or until bottom sides are tender and marked by the grill.
  • Brush top side of eggplant slices with more oil; turnover and place tomatoes on marked side, then spread cheese mixture over tomatoes. Sprinkle with parmesan and drizzle with remaining oil. Cover and grill 7 minutes, or until cheese melts.
  • Transfer eggplant slices to plates. Sprinkle with parsley and serve.


Note: Get any size aubergine. Unless you’re feeding 50, you probably won’t use it all in this recipe, anyway.

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