After a meat-heavy Australia Day BBQ, this vegan meal was a great contrast. We cut one really large aubergine into thick slices, brushed it with olive oil, ground coriander, cumin and black pepper, and BBQd it for 7-8 minutes each side, with the lid closed. They came out unbelievably tender, with lovely grill stripes and a deliciously smoky flavour. Some cous-cous with apricots and a simple tomato salad were all we needed to go alongside.Friday, 27 January 2012
BBQ Challenge Week: Day 6: BBQ'd Aubergines
After a meat-heavy Australia Day BBQ, this vegan meal was a great contrast. We cut one really large aubergine into thick slices, brushed it with olive oil, ground coriander, cumin and black pepper, and BBQd it for 7-8 minutes each side, with the lid closed. They came out unbelievably tender, with lovely grill stripes and a deliciously smoky flavour. Some cous-cous with apricots and a simple tomato salad were all we needed to go alongside.
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