BBQ Aubergine with Garlic and Cherry Tomatoes

With all the glorious sunshine we’ve been having lately it’s certainly tempting to pull the cover off the barbeque and fire it up. It can be hard sometimes as a vegan to know what to put on the grill that isn’t meat-free sausages or corn on the cob (although both are lovely). Next time you’re cooking outdoors try this simple recipe to add some flair to your table. Another useful thing about this is that you put it straight onto the coals so it doesn’t take up any extra space.

Makes 8.


  • 4 aubergines
  • 3 cloves garlic, chopped
  • 1 punnet cherry tomatoes, halved
  • 8 tbsp olive oil
  • Salt and pepper to season.

You will also need 8 sheets of tin foil, cut into 10 inch squares.


First off set up your barbeque and get it lit. Cut the aubergines in half lengthways. With a small sharp knife score deeply into the flesh of each aubergine but make sure you don’t go right through to the skin. Rub each aubergine half in a tablespoon of the olive oil and then season with the salt and pepper. Place each half flesh side up on a sheet of the tin foil, then sprinkle some garlic onto the flesh of each one. Put about six tomato halves on top of that and then carefully wrap each aubergine in the foil until tight. Make sure that the aubergines are completely sealed in the foil.

Once the coals are white and ready to cook on, using a pair of barbeque tongs place each aubergine parcel gently on top of them, underneath the grill you will be doing the rest of your cooking on. Cook for approximately 40 minutes, turning halfway through to ensure even cooking. Carefully remove using the tongs and place on a tray to cool slightly. The aubergines will be cooked when they are soft all the way through.