This smoky, caramelized eggplant is so delicious on the grill. Brushed with a sweet and spicy glaze, it\u2019s the perfect sidekick to juicy lamb or a bold addition to a fresh salad with tangy cheese.<\/p>\r\n
Are you going to make this dish? Let us know how it turned out! TAG #notjustbbq on your social media and we\u2019ll share it with all the BBQ fans. You can also find us on Instagram, Facebook and Pinterest.<\/p>\r\n<\/div>\r\n
YOU CAN’T GO WRONG. BE THE MASTER.<\/p>\r\n
\r\n\r\n<\/h2>\r\nIngredients<\/h3>\r\n\r\n\r\n<\/h2>\r\n\r\n- 2 eggplants <\/span><\/span><\/span><\/span><\/span><\/li>\r\n
- olive oil
<\/span><\/span><\/span><\/span><\/span><\/li>\r\n- Not Just BBQ Garlic Grinder<\/a><\/li>\r\n
- Not Just BBQ Chilli & Spice laksaus<\/a><\/li>\r\n<\/ul>\r\n
\r\n\r\n<\/h2>\r\nBenodigheden<\/h3>\r\n\r\n\r\n<\/h2>\r\n\r\n- Kamado barbecue<\/li>\r\n
- Kolen, Not Just BBQ Firestarters<\/a><\/li>\r\n
- Snijplank<\/li>\r\n
- Scherp mes<\/li>\r\n<\/ul>\r\n
\r\n\r\n<\/h2>\r\nPreparation<\/h3>\r\n\r\n\r\n<\/h2>\r\n>> Watch HERE our step-by-step how-to video recipe << <\/em><\/strong><\/a>\r\n\r\n![\"Thaise](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/06\/follow-banner-thim-lamsrack-1024x320.jpg\")
<\/a>\r\n<\/pre>\r\n\r\n\r\n<\/h2>\r\n<\/figure>\r\n\r\n\r\n<\/h2>\r\nEasy recipe stept:<\/h3>\r\n
1. Heat the BBQ to 180 degrees C. Light the BBQ with our Fire Starters<\/a>. Experiment yourself to see if you want to add extra smoke wood<\/a> to your fire for an extra smoky flavour to the aubergine. We have 5 flavours so go wild!<\/p>\r\n2. Cut the aubergine lengthwise into thick slices of at least 1 cm thick. Carefully cut a diamond pattern in it so that the herbs and lacquer sauce can get in well, be careful not to cut too deep.<\/p>\r\n
![\"carving](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2025\/02\/eggplant-bbq-recipe-carving-300x240.jpg\")
<\/a><\/p>\r\n3. Sprinkle the slices with the Not Just BBQ Garlic Grinder<\/a>. It contains roasted garlic, onion, paprika, sea salt, black pepper and parsley flavors that combine perfectly with the eggplant flavor.<\/p>\r\n![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2025\/02\/eggplant-bbq-recipe-seasoning-300x240.jpg\")
<\/a><\/p>\r\n4. Pour generously with olive oil and rub well on all sides.<\/p>\r\n
5. Grill the eggplant for about 6 minutes on both sides until almost cooked.<\/p>\r\n
![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2025\/02\/eggplant-bbq-recipe-grill-300x240.jpg\")
<\/a><\/p>\r\n6. Then spread 1 side with the Chilli & Spice lacquer sauce.<\/a> Place this side facing up, because you don’t want the lacquer sauce to burn.<\/p>\r\n![\"\"](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2025\/02\/eggplant-bbq-recipe-marinade-lacq-300x240.jpg\")
<\/a> ![\"eggplant](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2025\/02\/eggplant-bbq-recipe-preparing-lacq-300x240.jpg\")
<\/a><\/p>\r\n7. Cook for another 2 minutes or until you think the eggplant is done. Remove from the grill.<\/p>\r\n
Serve the eggplant as a side dish with lamb or on top of a nice meal salad with spicy cheese. For an extra touch, you can add a few drops of sesame oil, balsamic vinegar and extra hot sauce<\/a> to taste.<\/p>\r\n
\r\n\r\n<\/h2>\r\n\r\n- 2 eggplants <\/span><\/span><\/span><\/span><\/span><\/li>\r\n
- olive oil
<\/span><\/span><\/span><\/span><\/span><\/li>\r\n- Not Just BBQ Garlic Grinder<\/a><\/li>\r\n
- Not Just BBQ Chilli & Spice laksaus<\/a><\/li>\r\n<\/ul>\r\n
\r\n\r\n<\/h2>\r\nBenodigheden<\/h3>\r\n\r\n\r\n<\/h2>\r\n\r\n- Kamado barbecue<\/li>\r\n
- Kolen, Not Just BBQ Firestarters<\/a><\/li>\r\n
- Snijplank<\/li>\r\n
- Scherp mes<\/li>\r\n<\/ul>\r\n
\r\n\r\n<\/h2>\r\nPreparation<\/h3>\r\n\r\n\r\n<\/h2>\r\n>> Watch HERE our step-by-step how-to video recipe << <\/em><\/strong><\/a>\r\n\r\n<\/a>\r\n<\/pre>\r\n\r\n\r\n<\/h2>\r\n<\/figure>\r\n\r\n\r\n<\/h2>\r\nEasy recipe stept:<\/h3>\r\n
1. Heat the BBQ to 180 degrees C. Light the BBQ with our Fire Starters<\/a>. Experiment yourself to see if you want to add extra smoke wood<\/a> to your fire for an extra smoky flavour to the aubergine. We have 5 flavours so go wild!<\/p>\r\n2. Cut the aubergine lengthwise into thick slices of at least 1 cm thick. Carefully cut a diamond pattern in it so that the herbs and lacquer sauce can get in well, be careful not to cut too deep.<\/p>\r\n
<\/a><\/p>\r\n3. Sprinkle the slices with the Not Just BBQ Garlic Grinder<\/a>. It contains roasted garlic, onion, paprika, sea salt, black pepper and parsley flavors that combine perfectly with the eggplant flavor.<\/p>\r\n<\/a><\/p>\r\n4. Pour generously with olive oil and rub well on all sides.<\/p>\r\n
5. Grill the eggplant for about 6 minutes on both sides until almost cooked.<\/p>\r\n
<\/a><\/p>\r\n6. Then spread 1 side with the Chilli & Spice lacquer sauce.<\/a> Place this side facing up, because you don’t want the lacquer sauce to burn.<\/p>\r\n<\/a> <\/a><\/p>\r\n7. Cook for another 2 minutes or until you think the eggplant is done. Remove from the grill.<\/p>\r\n
Serve the eggplant as a side dish with lamb or on top of a nice meal salad with spicy cheese. For an extra touch, you can add a few drops of sesame oil, balsamic vinegar and extra hot sauce<\/a> to taste.<\/p>\r\n
<\/span><\/span><\/span><\/span><\/span><\/li>\r\n
\r\n\r\n<\/h2>\r\nBenodigheden<\/h3>\r\n\r\n\r\n<\/h2>\r\n\r\n- Kamado barbecue<\/li>\r\n
- Kolen, Not Just BBQ Firestarters<\/a><\/li>\r\n
- Snijplank<\/li>\r\n
- Scherp mes<\/li>\r\n<\/ul>\r\n
\r\n\r\n<\/h2>\r\nPreparation<\/h3>\r\n\r\n\r\n<\/h2>\r\n>> Watch HERE our step-by-step how-to video recipe << <\/em><\/strong><\/a>\r\n\r\n<\/a>\r\n<\/pre>\r\n\r\n\r\n<\/h2>\r\n<\/figure>\r\n\r\n\r\n<\/h2>\r\nEasy recipe stept:<\/h3>\r\n
1. Heat the BBQ to 180 degrees C. Light the BBQ with our Fire Starters<\/a>. Experiment yourself to see if you want to add extra smoke wood<\/a> to your fire for an extra smoky flavour to the aubergine. We have 5 flavours so go wild!<\/p>\r\n2. Cut the aubergine lengthwise into thick slices of at least 1 cm thick. Carefully cut a diamond pattern in it so that the herbs and lacquer sauce can get in well, be careful not to cut too deep.<\/p>\r\n
<\/a><\/p>\r\n3. Sprinkle the slices with the Not Just BBQ Garlic Grinder<\/a>. It contains roasted garlic, onion, paprika, sea salt, black pepper and parsley flavors that combine perfectly with the eggplant flavor.<\/p>\r\n<\/a><\/p>\r\n4. Pour generously with olive oil and rub well on all sides.<\/p>\r\n
5. Grill the eggplant for about 6 minutes on both sides until almost cooked.<\/p>\r\n
<\/a><\/p>\r\n6. Then spread 1 side with the Chilli & Spice lacquer sauce.<\/a> Place this side facing up, because you don’t want the lacquer sauce to burn.<\/p>\r\n<\/a> <\/a><\/p>\r\n7. Cook for another 2 minutes or until you think the eggplant is done. Remove from the grill.<\/p>\r\n
Serve the eggplant as a side dish with lamb or on top of a nice meal salad with spicy cheese. For an extra touch, you can add a few drops of sesame oil, balsamic vinegar and extra hot sauce<\/a> to taste.<\/p>\r\n
\r\n\r\n<\/h2>\r\n\r\n- Kamado barbecue<\/li>\r\n
- Kolen, Not Just BBQ Firestarters<\/a><\/li>\r\n
- Snijplank<\/li>\r\n
- Scherp mes<\/li>\r\n<\/ul>\r\n
\r\n\r\n<\/h2>\r\nPreparation<\/h3>\r\n\r\n\r\n<\/h2>\r\n>> Watch HERE our step-by-step how-to video recipe << <\/em><\/strong><\/a>\r\n\r\n<\/a>\r\n<\/pre>\r\n\r\n\r\n<\/h2>\r\n<\/figure>\r\n\r\n\r\n<\/h2>\r\nEasy recipe stept:<\/h3>\r\n
1. Heat the BBQ to 180 degrees C. Light the BBQ with our Fire Starters<\/a>. Experiment yourself to see if you want to add extra smoke wood<\/a> to your fire for an extra smoky flavour to the aubergine. We have 5 flavours so go wild!<\/p>\r\n2. Cut the aubergine lengthwise into thick slices of at least 1 cm thick. Carefully cut a diamond pattern in it so that the herbs and lacquer sauce can get in well, be careful not to cut too deep.<\/p>\r\n
<\/a><\/p>\r\n3. Sprinkle the slices with the Not Just BBQ Garlic Grinder<\/a>. It contains roasted garlic, onion, paprika, sea salt, black pepper and parsley flavors that combine perfectly with the eggplant flavor.<\/p>\r\n<\/a><\/p>\r\n4. Pour generously with olive oil and rub well on all sides.<\/p>\r\n
5. Grill the eggplant for about 6 minutes on both sides until almost cooked.<\/p>\r\n
<\/a><\/p>\r\n6. Then spread 1 side with the Chilli & Spice lacquer sauce.<\/a> Place this side facing up, because you don’t want the lacquer sauce to burn.<\/p>\r\n<\/a> <\/a><\/p>\r\n7. Cook for another 2 minutes or until you think the eggplant is done. Remove from the grill.<\/p>\r\n
Serve the eggplant as a side dish with lamb or on top of a nice meal salad with spicy cheese. For an extra touch, you can add a few drops of sesame oil, balsamic vinegar and extra hot sauce<\/a> to taste.<\/p>\r\n
\r\n\r\n<\/h2>\r\nPreparation<\/h3>\r\n\r\n\r\n<\/h2>\r\n>> Watch HERE our step-by-step how-to video recipe << <\/em><\/strong><\/a>\r\n\r\n<\/a>\r\n<\/pre>\r\n\r\n\r\n<\/h2>\r\n<\/figure>\r\n\r\n\r\n<\/h2>\r\nEasy recipe stept:<\/h3>\r\n
1. Heat the BBQ to 180 degrees C. Light the BBQ with our Fire Starters<\/a>. Experiment yourself to see if you want to add extra smoke wood<\/a> to your fire for an extra smoky flavour to the aubergine. We have 5 flavours so go wild!<\/p>\r\n2. Cut the aubergine lengthwise into thick slices of at least 1 cm thick. Carefully cut a diamond pattern in it so that the herbs and lacquer sauce can get in well, be careful not to cut too deep.<\/p>\r\n
<\/a><\/p>\r\n3. Sprinkle the slices with the Not Just BBQ Garlic Grinder<\/a>. It contains roasted garlic, onion, paprika, sea salt, black pepper and parsley flavors that combine perfectly with the eggplant flavor.<\/p>\r\n<\/a><\/p>\r\n4. Pour generously with olive oil and rub well on all sides.<\/p>\r\n
5. Grill the eggplant for about 6 minutes on both sides until almost cooked.<\/p>\r\n
<\/a><\/p>\r\n6. Then spread 1 side with the Chilli & Spice lacquer sauce.<\/a> Place this side facing up, because you don’t want the lacquer sauce to burn.<\/p>\r\n<\/a> <\/a><\/p>\r\n7. Cook for another 2 minutes or until you think the eggplant is done. Remove from the grill.<\/p>\r\n
Serve the eggplant as a side dish with lamb or on top of a nice meal salad with spicy cheese. For an extra touch, you can add a few drops of sesame oil, balsamic vinegar and extra hot sauce<\/a> to taste.<\/p>\r\n
\r\n\r\n<\/h2>\r\n>> Watch HERE our step-by-step how-to video recipe << <\/em><\/strong><\/a>\r\n\r\n<\/a>\r\n<\/pre>\r\n\r\n\r\n<\/h2>\r\n<\/figure>\r\n\r\n\r\n<\/h2>\r\nEasy recipe stept:<\/h3>\r\n
1. Heat the BBQ to 180 degrees C. Light the BBQ with our Fire Starters<\/a>. Experiment yourself to see if you want to add extra smoke wood<\/a> to your fire for an extra smoky flavour to the aubergine. We have 5 flavours so go wild!<\/p>\r\n2. Cut the aubergine lengthwise into thick slices of at least 1 cm thick. Carefully cut a diamond pattern in it so that the herbs and lacquer sauce can get in well, be careful not to cut too deep.<\/p>\r\n
<\/a><\/p>\r\n3. Sprinkle the slices with the Not Just BBQ Garlic Grinder<\/a>. It contains roasted garlic, onion, paprika, sea salt, black pepper and parsley flavors that combine perfectly with the eggplant flavor.<\/p>\r\n<\/a><\/p>\r\n4. Pour generously with olive oil and rub well on all sides.<\/p>\r\n
5. Grill the eggplant for about 6 minutes on both sides until almost cooked.<\/p>\r\n
<\/a><\/p>\r\n6. Then spread 1 side with the Chilli & Spice lacquer sauce.<\/a> Place this side facing up, because you don’t want the lacquer sauce to burn.<\/p>\r\n<\/a> <\/a><\/p>\r\n7. Cook for another 2 minutes or until you think the eggplant is done. Remove from the grill.<\/p>\r\n
Serve the eggplant as a side dish with lamb or on top of a nice meal salad with spicy cheese. For an extra touch, you can add a few drops of sesame oil, balsamic vinegar and extra hot sauce<\/a> to taste.<\/p>\r\n
<\/a>\r\n<\/pre>\r\n\r\n\r\n<\/h2>\r\n<\/figure>\r\n\r\n\r\n<\/h2>\r\nEasy recipe stept:<\/h3>\r\n
1. Heat the BBQ to 180 degrees C. Light the BBQ with our Fire Starters<\/a>. Experiment yourself to see if you want to add extra smoke wood<\/a> to your fire for an extra smoky flavour to the aubergine. We have 5 flavours so go wild!<\/p>\r\n2. Cut the aubergine lengthwise into thick slices of at least 1 cm thick. Carefully cut a diamond pattern in it so that the herbs and lacquer sauce can get in well, be careful not to cut too deep.<\/p>\r\n
<\/a><\/p>\r\n3. Sprinkle the slices with the Not Just BBQ Garlic Grinder<\/a>. It contains roasted garlic, onion, paprika, sea salt, black pepper and parsley flavors that combine perfectly with the eggplant flavor.<\/p>\r\n<\/a><\/p>\r\n4. Pour generously with olive oil and rub well on all sides.<\/p>\r\n
5. Grill the eggplant for about 6 minutes on both sides until almost cooked.<\/p>\r\n
<\/a><\/p>\r\n6. Then spread 1 side with the Chilli & Spice lacquer sauce.<\/a> Place this side facing up, because you don’t want the lacquer sauce to burn.<\/p>\r\n<\/a> <\/a><\/p>\r\n7. Cook for another 2 minutes or until you think the eggplant is done. Remove from the grill.<\/p>\r\n
Serve the eggplant as a side dish with lamb or on top of a nice meal salad with spicy cheese. For an extra touch, you can add a few drops of sesame oil, balsamic vinegar and extra hot sauce<\/a> to taste.<\/p>\r\n
\r\n\r\n<\/h2>\r\nEasy recipe stept:<\/h3>\r\n
1. Heat the BBQ to 180 degrees C. Light the BBQ with our Fire Starters<\/a>. Experiment yourself to see if you want to add extra smoke wood<\/a> to your fire for an extra smoky flavour to the aubergine. We have 5 flavours so go wild!<\/p>\r\n 2. Cut the aubergine lengthwise into thick slices of at least 1 cm thick. Carefully cut a diamond pattern in it so that the herbs and lacquer sauce can get in well, be careful not to cut too deep.<\/p>\r\n 3. Sprinkle the slices with the Not Just BBQ Garlic Grinder<\/a>. It contains roasted garlic, onion, paprika, sea salt, black pepper and parsley flavors that combine perfectly with the eggplant flavor.<\/p>\r\n 4. Pour generously with olive oil and rub well on all sides.<\/p>\r\n 5. Grill the eggplant for about 6 minutes on both sides until almost cooked.<\/p>\r\n 6. Then spread 1 side with the Chilli & Spice lacquer sauce.<\/a> Place this side facing up, because you don’t want the lacquer sauce to burn.<\/p>\r\n 7. Cook for another 2 minutes or until you think the eggplant is done. Remove from the grill.<\/p>\r\n Serve the eggplant as a side dish with lamb or on top of a nice meal salad with spicy cheese. For an extra touch, you can add a few drops of sesame oil, balsamic vinegar and extra hot sauce<\/a> to taste.<\/p>\r\n<\/a><\/p>\r\n<\/a><\/p>\r\n<\/a><\/p>\r\n<\/a> <\/a><\/p>\r\n
![\"vegan](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2025\/02\/eggplant-aubergine-bbq-recipe-roast-300x240.jpg\")
<\/a><\/p>\r\n![\"lambsrack](\"https:\/\/notjustbbq.nl\/wp-content\/uploads\/2022\/10\/lamsrack-kroon-recept-1024x819.jpg\")
<\/a>