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close up of Courgette and Aubergine Salad cooked on a bbq

Grilled Courgette or Aubergine Salad

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Griddled aubergine or courgette in a salad is delicious, especially with BBQ'd food. Grilled over charcoal they take on a slight smokey flavour and look stunning with the grill marks across the veg.
What's lovely about these salads is that you have to get them ready ahead of your meal giving yourself much more time for your other dishes.
Some people like this salad with lots of olive oil, some with less, adjust to your own taste.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 2 people
Course: Side Dish
Cuisine: British
Ingredients Equipment Method

Ingredients
  

Equipment

Grill Temperature

110C temp_icon
then
220C temp_icon

Surfaces

Cast Iron Grid
An icon of the Big Green Egg ConvEGGtor, which used to be called a plate setter
then
Cast Iron Grid

Method
 

  1. Roast your bulb of garlic for about 45 minutes at 110°C on your Big Green Egg indirectly with the convEGGtor and cast iron searing grid (you can use raw garlic in this salad too).
  2. Set up your Egg at 220°C with your cast iron searing grid directly above the charcoal.
  3. Slice your aubergine or courgette into 5mm thick slices lengthways.
  4. Place into a bowl and drizzle with olive oil, enough just to coat your vegetables.
  5. Place onto your griddle and cook for 3-4 minutes until the veg has a nice griddle mark.
  6. Turn and cook the other side.
  7. On a chopping board squeeze out two or three of the roasted garlic cloves and mix with a tiny bit of Maldon salt. With the back of a chef's knife, crush the garlic with the salt to make a paste.
  8. Place the grilled vegetables and garlic in to a bowl and drizzle with more olive oil.
  9. Cut a lemon in half and squeeze the juice over the salad.
  10. Mix with your hands.
  11. Season with further salt if needed.