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Grilled aubergines

Recipe by: Nikolaj Juel
Serves: 4


You can prepare this dish in our Forno or Forno Gas grill

Served with feta yoghurt, walnuts, pomegranate, mint and sumac

Sometimes, preparing aubergines can be a bit “tricky”. One of the most common errors is that they are not completely done, and eating a half-raw aubergine is not a nice experience.

If they are prepared properly, however, aubergines are one of the best delicacies – tournedos for vegetarians.

Feta yoghurt

Pour yoghurt and Feta cheese into a food processor. Season with salt and pepper, and add a bit of olive oil. Blend all the ingredients. The texture should be that of normal yoghurt. If it has turned too thick, add water.


Cut the aubergines into 4 cm (1.6 inches) blocks and place them on a cast iron frying pan. Season with salt and pepper, and pour a bit of olive oil on top.

Push the coals on your grill to the side and place the cast iron frying pan on the “cold” side of the grill.

Place the lid onto your grill and let the aubergines bake for 20-30 minutes until they are soft but have not yet lost their shape.

Arrange the aubergines on the plates. Add a spoonful of your Feta yoghurt mixture and sprinkle walnuts and pomegranate seeds on top. Garnish with sprinkles of za’atar and sumac, and finish off with a drip of good-quality olive oil.


Feta yoghurt

  • 2 dl (0.8 cup) Greek yoghurt
  • 100 g (3.5 oz) Feta cheese
  • 1-2 tbsp olive oil
  • Salt and pepper


  • 2 aubergines
  • A handful of walnuts, coarsely chopped
  • A pinch of za’atar
  • 1 tbsp pomegranate seeds
  • A small bundle of fresh coriander
  • Sumac
  • Some good-quality olive oil
  • Salt and pepper