Grill & BBQ
Eggplants over the embers
AI-generated serving image
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Roast whole eggplants over the coals until the flesh is soft. Walnut oil, lemon, garlic and coriander season the finished dish.
Timing
- Preparation: 25 min.
- Cooking time: 30 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 140 kcal
- Protein
- ≈ 1.4 g
- Carbohydrates
- ≈ 7 g
- Fat
- ≈ 10.7 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Three unweighed eggplants are modeled according to the existing piece model with a total weight of 900 g. shell is removed; Pulp yield and water loss are not measured. Three tablespoons of walnut oil: 40.95 g, fully mixed. Lemon: 40 g juice; Garlic clove: 3 g. Small amounts of coriander and salt excluded.
Quantity assumptions and ingredient mapping
- 3 eggplants · ≈ 900 g · Assumed quantity / reference product
- 3 tablespoons walnut oil · ≈ 40.95 g · Assumed quantity / reference product
- 1 lemon · ≈ 40 g · Assumed quantity / reference product
- 1 clove of garlic · ≈ 3 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 3 eggplants
- 3 tablespoons walnut oil
- 1 lemon
- 1 clove of garlic
- 2 tablespoons chopped cilantro
- 1 tsp salt
Instructions
- Roast the whole aubergines over moderate embers, turning frequently, until soft.
- Allow to cool briefly and remove the pulp.
- Mix with walnut oil, lemon juice, garlic and salt.
- Serve with coriander.
Tips
- Equipment: Charcoal barbecue
- Food safety: Handle raw and cooked food separately; keep refrigerated; use a food thermometer. Prepare vegetables hygienically and heat sufficiently.
- Technique: An interpretation of the country's cooking techniques for home barbecue equipment; regional traditional versions may differ.
- Tip: The black roasted skin is removed for this soft eggplant dish.
You can also find this recipe in Svens Feuerküche – Grillen um die Welt. Look inside the book · View on Amazon ↗
