A versatile and tasty method!
If you’ve ever grown aubergines, you’ll know they have a habit of all ripening at once! After months of patiently watering, feeding and waiting, you’re suddenly wondering what to do with a kitchen full of glossy purple vegetables. Whether they’ve come from your greenhouse, your garden, the allotment or the local supermarket, this is one of the easiest ways to enjoy them. If you’re looking for more aubergine inspiration, don’t forget to have a look at my other aubergine recipes too.
Simply slice the aubergine lengthways into slices around 1cm thick (or just in half if the aubergines are small), score each slice with a criss-cross pattern, add a marinade and cook until beautifully tender. It really is that easy. Even better, you can cook them on the barbecue, in the air fryer, in the oven or in a frying pan, so they’re perfect whatever the weather.
Today I’ve chosen a simple peanut butter and yoghurt marinade, but that’s just one idea. Once you know the basic method, you can experiment with all sorts of flavours depending on what you’re serving them with.
Why score aubergine?
Those little criss-cross cuts aren’t just for decoration. Scoring the flesh allows the marinade to soak into every slice, giving you plenty of flavour while helping the aubergine cook evenly. It also creates lots of delicious crispy edges and caramelised bits as it cooks.
The beauty of this recipe is that it’s incredibly adaptable. Once you know the method, you can use it with different vegetables and marinades depending on what you have available. Try it with courgettes, peppers, marrow, large tomatoes, or experiment with flavours such as miso, pesto, harissa, a smoky barbecue glaze or even marmite!. Once you’ve tried the method, I’m sure you’ll be coming back to it again and again.
The Marinated Aubergine Recipe
As always, I’ve tried to keep the recipe and the ingredients as simple as possible, so you can make this without searching every supermarket or grocers! Basically, you just need an aubergine or two, some oil, spices and your chosen marinade.
- 1- 2 large aubergines
- Oil of choice
- Salt
- Black pepper
- 2 tablespoons plant-based yoghurt
- 1 tablespoon peanut butter smooth or crunchy
- Optional: a squeeze of lemon juice
- Optional: pinch of garlic powder smoked paprika or chilli flakes
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Slice the aubergine into roughtly 1cm thick slices lengthways (you should get 4 or 5 long slices). Alternatively, just slice in half lengthways,
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Using a sharp knife, score the flesh in a criss-cross pattern, taking care to leave the outer skin intact and keep the cuts on on one side only.
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Lightly spray (or brush) each slice with oil on both sides and season with salt and black pepper.
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Mix the yoghurt and peanut butter together until smooth. Add a squeeze of lemon juice or your favourite seasoning if using. (This is the stage where you can add any alternative flavourings or marinade e.g. pesto, barbecue sauce, flaked chilli etc.)
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Spread the marinade over the scored flesh, making sure it works into the cuts. Set aside for 15-20 minutes.
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Cook using one of the following methods:
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Air fryer: 180°C for 8 to 15 minutes.
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Oven: 200°C for 15 to 20 minutes.
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Barbecue: Cook over a medium heat until tender, turning carefully if needed (this is easier if you use a turning rack)
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Frying pan: Cook cut side down first over a medium heat, then turn and cook the base.
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The aubergine is ready when the flesh is soft and nicely browned.
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Serve & Enjoy!
What do I need?
Hopefully you already have everything you need for this recipe, but if you’re looking to update your kitchen equipment, here are a few useful items. These links will take you straight to Amazon where you can search as usual. If you buy through these links, Amazon may pay us a small commission, which helps towards the cost of running Life Diet Health. Thank you!
For this recipe you might find these useful:
- A sharp kitchen knife for scoring the aubergine
- A chopping board
- A silicone pastry brush for spreading the marinade
- Mixing bowls
- An oil spray bottle
- Air fryer accessories if you’re cooking in an air fryer
- A grill basket if you’re cooking on the barbecue
You can also browse our NEW Life Diet Health Amazon shop for more of our favourite kitchen essentials.
.Much appreciated!
Serving
Serve your marinated aubergine as the star of your main meal alongside your favourite grain with a fresh salad or some warm crusty bread. It also makes a great light lunch or works perfectly as a side dish at a barbecue or with your favourite Mediterranean or Middle Eastern inspired meal. Finish with a sprinkle of fresh herbs, toasted seeds or chopped peanuts for an extra boost of flavour and texture.
Storing
The cooked aubergine can be stored in an airtight container in the fridge for up to three days. Enjoy it cold in salads or gently reheat via your chosen method (air fryer, pan or oven) until piping hot. These are best enjoyed fresh, as freezing can change the texture of the aubergine.
Sharing
I hope you’ll enjoy experimenting with different marinades and discover your own favourite combination. If you create something delicious, I’d love to hear what you used!
As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or X.
Leave me a comment below… I love to chat!
I hope to speak with you soon,
Laurena
This looks very tasty, I like that sweet-smoky flavour combo. Greetings from the Black Forest, by the way (wedding anniversary today). Going to a Greek restaurant soon- I’m going to have the grilled vegetable platter (including aubergine!) but the feta and tzantziki won’t be vegan x
Hope you had a fabulous time! My memories of the Black Forest include the CHristmas Shop fully stocked in Summer! Ooo, I should so make me some more vgan feta – great reminder! Thank you!