Greek Grilled Aubergine Skewers (Melitzanes Souvlaki)

Aubergine takes surprisingly well to the same skewer-and-grill treatment usually reserved for meat, and melitzanes souvlaki proves it: large chunks marinated in olive oil, lemon and oregano, threaded onto skewers, and grilled over real heat until the outside chars and the inside turns properly tender and smoky.

This is entirely vegan and needs no substitution or apology, standing on its own as a genuinely good grilled dish rather than a consolation option, and it is quick enough for a genuine weeknight barbecue once the aubergine has had its short marinating time.

Cutting the aubergine into large enough chunks matters here, since small pieces dry out and char through completely before the centre has any chance to turn properly soft.

Key preparation steps

1. Cut aubergine into large, even chunks.
2. Marinate briefly in olive oil, lemon and oregano.
3. Thread onto skewers and grill hard over direct heat.
4. Serve hot with extra lemon.

Cutting the aubergine

Cut the aubergine into large chunks, around four centimetres, leaving the skin on, which helps the pieces hold together on the skewer and grill. Chunks any smaller dry out and char through before the interior has softened properly.

The marinade

Toss the chunks in a generous amount of olive oil, lemon juice, crushed garlic and dried oregano, and marinate for at least thirty minutes. Aubergine soaks up oil readily, so a properly generous amount here both flavours the flesh and helps prevent it drying out over the direct heat of the grill.

Grilling

Thread the marinated chunks onto skewers and grill over genuinely hot charcoal, turning regularly, for about ten to twelve minutes, until charred in places on the outside and completely tender within, checked by piercing with a skewer tip. Serve immediately with a fresh squeeze of lemon.

What matters in this dish