Tamarind, teriyaki and chilli oil barbecued aubergine

Tamarind, teriyaki and chilli oil barbecued aubergine

This sublimely simple barbecued teriyaki aubergine recipe from Anna Hansen makes a great vegetarian main dish for a summer barbecue.
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  1. Step 1

    Trim both ends of the aubergine then cut into 3cm thick rounds. Score a crisscross pattern in each side to a 1cm depth
  2. Step 2

    Mix the remaining ingredients (except the coriander and oil) together in a bowl until well-combined, then rub the marinade liberally into the aubergine pieces. Leave to marinate for an hour or so
  3. Step 3

    When ready to cook, fire up the barbecue and brush the aubergine slices with a little oil. Grill on the barbecue for 5–10 minutes on each side until cooked through and tender
  4. Step 4

    Transfer the aubergine to a serving platter and sprinkle liberally with the chopped coriander. Drizzle over a little extra oil and serve immediately