This is a delicious side dish that will elevate any BBQ’d meat. Real punchy flavours and plenty of crunch makes it a little more sophisticated than your usual green salad. Even if you aren’t the biggest fan of aubergine you can swap in peppers or any of your favourite mediterranean veg. This one has always been a big hit for us here at BBQ HQ.


2 aubergines, thinly sliced lengthways

3 tbsp extra-virgin olive oil

12 cherry tomatoes, halved

1 Middle Eastern flatbread or pitta

3 tbsp balsamic vinegar

handful mint


2 shallots

1 finely chopped, the other thinly sliced

1 red chilli, finely chopped

50g goat’s cheese, crumbled

handful wild rocket, to serve


  1. Heat oven to 200C/180C fan/gas 6. Brush the aubergine slices with 1 tbsp of the oil, then season. Arrange on a baking tray or sheet and roast for 20 mins until browned, popping the tomatoes on the tray for the final 5 mins. Tear the flatbread into pieces and place on a separate baking sheet. Brown in the oven for 8 mins, or until crisp, then remove.
  2. For the dressing, in a small bowl, mix the vinegar, mint, chopped shallots, chilli, remaining oil and some salt and pepper.
  3. Scatter the aubergine slices, tomatoes, sliced shallot and crisp flatbread into a serving bowl. Pour over the dressing, sprinkle with the goat’s cheese and scatter over a little rocket.


Recipe sourced from BBC Good Food

More Side Dishes here