Aubergine really develops its character when the skin comes into direct contact with fire. Letting the outside blacken may seem like going too far, but this is exactly what creates the deep, smoky flavour that roasted aubergine is known for. Over a wood fire, this also happens much more evenly than on gas or in the oven.
When cooking outdoors, roasting aubergine is mainly about controlling the heat and timing. Turn it too soon and you won't develop much smoky flavour. Leave it too long and the inside can dry out. With a stable heat zone and enough direct heat, the texture gradually transforms into soft, creamy flesh with a distinctive roasted aroma.
An open fire works particularly well because the skin reacts directly to the flames and glowing heat. Especially on a plancha or GrillRing, you have plenty of control over the temperature and positioning around the fire.
Direct fire works better than high oven heat
On a plancha BBQ or GrillRing over a wood fire, you can slowly roast aubergines on all sides without drying out the inside. The combination of direct heat and smoke creates more depth of flavour than the dry heat of an oven.
Medium-sized aubergines with firm skin work best. Larger aubergines often contain more moisture and take longer for the inside to become completely soft. Place the aubergine directly over the hot zone of the fire and turn it regularly with tongs.
The skin should become completely blackened and charred. This doesn't mean the aubergine is burnt beyond use. In fact, this is when the inside begins to steam in its own moisture. Once the aubergine feels soft and starts to collapse slightly, it's ready.
What happens while roasting
Open fire quickly breaks down the structure of the aubergine. The flesh changes from firm and spongy to soft and almost creamy. At the same time, smoke subtly penetrates through the charred skin.
That's why high direct heat works better than slow indirect cooking. The outside needs to char properly before the inside loses too much moisture.
When cooking over a wood fire, your choice of wood also makes a difference. Oak and beech provide a mild smoky flavour that works particularly well with aubergine. Softer woods can produce sharper or more bitter flavours.
Aubergine directly on the GrillRing or in the embers
On a GrillRing BBQ, you can cook aubergine either close to the inner ring or slightly further away from the fire. Closer to the heat, the skin will char more quickly. Towards the outer edge of the ring, the aubergine cooks more gently.
Another technique is to place the aubergine directly among the hot embers. It may sound aggressive, but this often creates the most pronounced smoky flavour. Once cooked, simply remove the charred skin with a spoon.
This method works particularly well when you plan to use the roasted aubergine in a purée, dip or warm vegetable dish.
How to tell when the aubergine is cooked
Many people remove aubergine from the fire too soon. The outside may look ready while the centre is still firm. A properly roasted aubergine should feel soft all over when you gently press it with tongs.
Let the aubergine rest for a few minutes after roasting. This allows the moisture to redistribute throughout the flesh and creates a more even texture.
Then cut it open and finish with ingredients such as olive oil, coarse salt or yoghurt. Thanks to its smoky flavour, roasted aubergine often needs very little else.
Gentle, stable heat gives you more control
An intense fire with high flames can burn the outside faster than the inside has time to cook. Instead, work with a stable bed of glowing embers and controlled direct heat.
On a fire bowl BBQ, you can easily create different heat zones. This allows you to char the aubergines over stronger heat first and then move them to a gentler zone to finish cooking without constantly repositioning them.
It's exactly this level of control that makes open-fire cooking so well suited to vegetables such as aubergine. The preparation doesn't need to be complicated, but timing and positioning make a noticeable difference to both flavour and texture.
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