Smoked aubergine, hazelnut and green chilli (vegan)


    3 medium-sized aubergines (eggplants)

    olive oil

    ½ green chilli, finely sliced

    5g flat leaf parsley leaves, chopped

    15g coriander leaves, chopped

    1 tbsp roasted hazelnuts, crushed

    ¼ tsp pink peppercorns, crushed

    For the dressing:

    1 tbsp red wine vinegar

    ¼ tsp demerara sugar

    3 tbsp olive oil

    1 garlic clove, finely sliced

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Starter serves 6

This is straight out of Samos. We used to get eggplant [aubergines] and rub them in olive oil and salt and pop them on the embers of a fire to cook. Normally, the pulp would go straight into a baba ganoush, but at Bar Lourinhã, we cook it so it still holds its shape and you get beautiful chunks of smoked eggplant.

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For the dressing, mix the vinegar, sugar, olive oil and sliced garlic in a bowl. Leave to sit until needed.


Use a skewer to pierce the aubergines, making sure they are evenly pricked all over. Rub a little olive oil on them and season well with salt.


Place on a barbecue chargrill plate, in a chargrill pan or over a naked gas flame and cook, turning continuously, until the skin is blackened and the aubergine is cooked. Place in a bowl to cool and add any liquid that draws out of the aubergines to the dressing.


Halve the aubergines lengthways and gently peel. Arrange in a serving dish and season well.


Loosely scatter the chilli, parsley, coriander and hazelnut over the aubergine. Dress generously, then finish with the pink peppercorns.

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