CookEat Recipe
Grilled Aubergine Halves
Unpeeled aubergine halves gently cooked skin-side down on a covered grill until the scored flesh is soft.
Method
Steps
Step 1
Gather the ingredients: 2 small aubergines, about 600 g total; 3 tablespoons olive oil; Salt and black pepper.
Step 2
Wash and dry the aubergines. Cut each lengthwise in half without peeling. Score the pale flesh in a crosshatch pattern, taking care not to cut through the skin. Season with salt and pepper and brush the flesh generously with about two-thirds of the olive oil.
Step 3
Heat a covered grill to moderate heat, about 180–200°C, with a cooler area available. Place the halves skin-side down on the grate. Close the lid so heat surrounds them, and keep them skin-side down throughout cooking.
Step 4
Cook for about 30–45 minutes, brushing the flesh with the remaining oil halfway through. Move to the cooler area if the skins begin to scorch. Do not turn the halves over. They are ready when the flesh is soft all the way through and a skewer enters easily. Serve hot.
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