Try our grilled aubergines, then check out more aubergine recipes, such as our aubergine parmigiana.

*This recipe is gluten-free according to industry standards


  • 3 large aubergines, sliced into 4 lengthways
  • olive oil
  • 1/2 butterhead lettuce

Salsa verde

  • 1/2 clove garlic, chopped
  • 2 cornichons
  • 1 tbsp capers
  • 2 anchovies
  • flat-leaf parsley
  • chopped to make 1 tbsp dill
  • chopped to make 1 tbsp tarragon
  • 1/2 lemon, zested and juiced
  • 1 tbsp red wine vinegar
  • 1 tbsp Dijon mustard


  • STEP 1

    Heat a griddle pan over a high heat. Brush the aubergine slices with oil and season well.

  • STEP 2

    Cook the aubergines in batches for 4-5 minutes until really charred and softened.

  • STEP 3

    Keep warm in a low oven while you griddle the rest.

  • STEP 4

    To make the salsa verde blitz the garlic, cornichons, capers and anchovies in a food processor until roughly chopped.

  • STEP 5

    Add the remaining ingredients with 3 tbsp of olive oil, 1-2 tbsp of water and some seasoning, and pulse a few times to roughly chop the herbs.

  • STEP 6

    Put 3 or 4 butterhead leaves on each plate, top with some chargrilled aubergine and drizzle with the dressing.

Check out more of the best aubergine recipes

Fish-fragrant aubergines

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating