Why Aubergine and Koftas Work So Well Together
Aubergine is one of those vegetables that takes on flavour like a sponge, and when grilled it develops a smoky sweetness that pairs beautifully with spiced lamb koftas. I first had aubergine served this way in Marrakech, charred over coals and drizzled with garlic oil. It was simple, but it transformed the koftas into a more complete plate. The softness of the aubergine balances the texture of the lamb, while the garlic oil adds sharpness.
For more ideas on pairing koftas with sides, sauces, and techniques, I’ve collected everything in my complete African lamb koftas guide.
The Beauty of Grilling Aubergine
When aubergine slices hit the grill, their flesh softens and their surface takes on smoky char. The garlic oil brushed over them seeps into the flesh, flavouring them from the inside out. You don’t need much to make them special — just high heat, patience, and well-seasoned oil. They also make a good vegetarian alternative to koftas themselves.
If you’re curious about other plant-based options, my couscous salad with roasted vegetables is another great side for lamb koftas.
Ingredients for Grilled Aubergine with Garlic Oil
- 2 large aubergines, sliced into 1 cm rounds
- 3 tbsp olive oil
- 3 garlic cloves, finely grated
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tbsp lemon juice
- 1 tbsp fresh parsley, chopped
How to Make Grilled Aubergine with Garlic Oil
Mix olive oil, garlic, salt, and pepper in a small bowl. Brush aubergine slices generously on both sides with the oil mixture. Heat a grill or barbecue until very hot. Cook aubergine slices for 3–4 minutes on each side until charred and tender.
Remove from the grill, drizzle with lemon juice, and scatter with parsley. Serve warm alongside lamb koftas, letting the garlic oil soak into the plate.
Cooking Technique Explained: Getting Aubergine Tender
Aubergine needs enough oil to soften, but too much can make it greasy. The trick is brushing, not drenching. High heat gives you charred edges while keeping the inside silky. Salt is important too, as it draws out moisture and reduces bitterness. For another smoky option, see my chargrilled koftas with flatbreads.
What to Serve with Grilled Aubergine
This side works particularly well with spiced koftas with harissa, as the smoky aubergine softens the heat. Add a spoon of garlic yoghurt dip and a portion of African spiced rice to complete the meal.
Wine and Beer Pairings for Grilled Aubergine
Aubergine’s smoky flavour pairs well with red wines. A Grenache has ripe fruit that balances the garlic, while a Syrah offers peppery notes that match grilled lamb.
For beer, a smoked lager mirrors the aubergine’s char, while a crisp wheat beer refreshes the palate.
FAQs about Grilled Aubergine with Garlic Oil
Do I need to salt aubergine before cooking?
Not always. Modern varieties are less bitter, but salting does help draw out moisture and improve texture.
Can I roast aubergine instead of grilling?
Yes, place slices on a tray, brush with garlic oil, and roast at 200°C for 20 minutes. For another baked side, try my baked koftas with chickpeas.
Can I make garlic oil ahead of time?
Yes, it keeps in the fridge for 3 days. Bring to room temperature before brushing.
What herbs work well with aubergine?
Parsley is fresh and simple, but mint or coriander add a different twist.
Tips for Success with Grilled Aubergine
Heat is key. Make sure the grill is hot before you start cooking, or the aubergine will go soggy rather than charred. Always brush lightly with garlic oil so the slices absorb flavour without becoming greasy.
Storage and Reheating Grilled Aubergine
Store leftovers in the fridge for 2 days. Reheat in a hot pan or oven until warmed through, but avoid microwaving as it makes them rubbery.
Grilled Aubergine with Garlic Oil
Ingredients
- 2 Aubergines sliced into 1 cm rounds
- 3 tbsp Olive oil
- 3 cloves Garlic finely grated
- 1 tsp Sea salt
- ½ tsp Black pepper freshly ground
- 1 tbsp Lemon juice
- 1 tbsp Fresh Parsley chopped
Instructions
- Mix olive oil, garlic, salt, and pepper in a small bowl. Brush aubergine slices generously on both sides with the oil mixture. Heat a grill or barbecue until very hot. Cook aubergine slices for 3–4 minutes on each side until charred and tender.
- Remove from the grill, drizzle with lemon juice, and scatter with parsley. Serve warm alongside lamb koftas, letting the garlic oil soak into the plate.