Grilled Aubergines with Tamarind

Grilled Aubergines with Tamarind

This recipe brings the humble yet versatile aubergine to the foreground. Grilled to perfection and finished with a simple sprinkle of mint.


Tamarind Glaze

  • 200ml tamarind paste
  • 3 tbsp honey (or brown sugar if vegan)
  • 1 tsp chilli powder
  • 2 tsp ground fennel seeds
  • 1⁄2 tsp onion/nigella seeds
  • 1 tsp ground cumin
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • Juice of 1 lime
  • 2 large aubergines, cut in half lengthways and scored
  • 2 tsp salt
  • Chopped mint to garnish.


  1. Rub the salt into the scored aubergine and leave for 1 hour.
  2. After 1 hour, squeeze the aubergine to remove any excess water.
  3. Whisk all ingredients for the glaze and spoon over the flesh of the aubergine, making sure to get into all the cuts.
  4. Fire up the BBQ to medium and throw in a few wood chips (or a small piece of wood) for added smokey flavour.
  5. Cook the aubergines, cut side up, for 10 to 15 minutes until soft.
  6. Sprinkle over the chopped mint.
  7. Best served with flatbread, salad and some feta.

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