Grilled Lemongrass Eggplant -

This is a fun way to flavour the eggplant on the barbecue. Scoring the flesh of the eggplant helps the flavours infuse throughout the entire vegetable, making them absolutely succulent!

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  • Rating:   5
  • Prep.:  15 min
  • Serves: 4
  • Cook Time:  5min


  • 4 Japanese Eggplants
  • 2 Cloves Garlic, minced
  • Zest and Juice 1 lemon
  • 2 Stalks Lemongrass, minced
  • 1 ½ Tsp. Salt
  • ¼ cup of Olive Oil.
  • 1 Thai Chili, Minced


  1. To prepare the eggplant, cut each in half vertically. Then score criss cross patterns throughout the flesh of the eggplant, being careful not to cut all the way through.
  2. Combine all remaining ingredients and mix well. Using your hands try to evenly distribute the olive oil and lemongrass mixture among the eggplant halves, carefully pressing the mixture into the criss cross cuts you created in the eggplant flesh.
  3. Turn on the barbecue to medium high flame and place the eggplants directly on the grill for about 2 minutes per side.


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