Grilled Aubergines with Greek Salad

Add a Mediterranean flavour to your barbecue with Lesley Waters's recipe for grilled aubergines served with a tasty Greek salad
By Lesley Waters
Grilled Aubergines with Greek Salad
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 2 aubergines
  • 5 tbsp olive oil
  • juice of 1 lemons
  • 2 tbsp sprig thyme
  • freshly ground black pepper

For the Greek salad:

  • 24 black olives, pitted and roughly chopped
  • 1 small red onion, diced
  • 1/2 cucumber, diced
  • 85 g tomatoes, diced
  • 85 g feta cheese, diced
  • 1 bunches mint leaves, roughly chopped
  • 3 tbsp olive oil
  • 1 small clove garlic, crushed
  • juice of 1 lemons
  • black pepper


1. Toss the aubergine slices in the olive oil, lemon juice and thyme and season with black pepper. Set to one side.

2. Make the Greek salad. In a bowl, combine the olives, red onion, cucumber, tomatoes, feta cheese, mint, olive oil, and garlic. Set to one side.

3. Cook the aubergine slices on a barbecue for around 5 minutes each side or until cooked and golden.

4. Season the Greek salad with lemon juice, salt and freshly ground black pepper.

5. To serve, transfer the cooked aubergine to a serving dish. Pile some Greek salad onto each slice and serve at once.

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