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Slow-grilled aubergines with lime, chilli & coriander

James Whetlor

The soft, punchily dressed flesh of barbecued aubergines

Recipe Meta


5 mins


20-30 mins






  • 4 large aubergines, approx 650g
  • Juice of 2 limes
  • 2 cloves of garlic, crushed
  • 1-2 green chillies, thinly sliced (depending how hot you want it)
  • 4 tbsp extra virgin olive oil
  • A large bunch of coriander, roughly chopped
  • ½ pomegranate, seeds removed
  • Pitta bread, to serve


Heat the barbecue to a medium heat.

Blacken the aubergines over the barbecue, turning regularly with tongs until completely charred and collapsed. Set aside on a tray to cool.

Carefully slit the aubergines lengthways and scoop out the flesh. You can serve the dish in the skins so preserve them if you like.

Roughly chop the flesh and place in a sieve for 2 minutes to drain, then transfer to a bowl. Stir in all the lime juice and garlic, then add half the chilli, olive oil and coriander. Season generously with salt and pepper to taste.

Either spoon the flesh back into the skins or onto a large platter and top with the remaining chillies, coriander and olive oil. Finish with a sprinkle of pomegranate seeds, if using.

Serve with soft pitta for scooping.

Image: Sam Folan

Recipe from The DIY BBQ Cookbook by James Whetlor (Quadrille)