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Rated excellent by our customers

BBQ aubergine with tomato, ricotta and pesto

Aubergine's naturally smoky flavour makes it the ideal barbecue choice

Posted by: kim




15 - 30 mins

Skill Level




Courses etc.


You will need

2 aubergines , sliced lengthways into 2cm-thick lengths More products
5 tbsp extra-virgin olive oil More products
2 plum tomatoes, roughly chopped

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150g ricotta, crumbled

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3 tbsp pesto (or make your own)

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salt for seasoning More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • Lay the aubergine slices on a baking tray and brush on both sides with 2-3 tbsp of the oil.
  • Season with salt.
  • Put the tomatoes in a bowl and drizzle with 1 tbsp oil and season.
  • Dot over the ricotta.
  • In a separate bowl mix the pesto with the remaining 2 tbsp olive oil.
  • Wait until the barbecue has cooled a bit to cook the aubergine.
  • Cook for 4-5 minutes on each side until softened.
  • Lay them out on a platter and scatter with the tomatoes and ricotta and drizzle with the pesto dressing.

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Shopping List

Aubergine ORGANIC
Real Foods
Extra Virgin Olive Oil
Hellenic (500ml)
Cherry Plum Tomatoes ORGANIC
Real Foods
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Fine Sea Salt
Real Foods