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Grilled courgette and aubergine with whipped feta recipe

Grilled courgette and aubergine with whipped feta recipe

8 ratings

This simple yet impressive side dish is a great vegetarian addition to any barbecue spread. Simply dressed courgette and aubergine are griddled and served with creamy whipped feta and yoghurt in this easy recipe. See method

  • Serves 2
  • 10 mins to prepare and 15 mins to cook
  • 526 calories / serving
  • Vegetarian


  • 1 aubergine, trimmed and sliced lengthways
  • 1 courgette, trimmed and sliced lengthways
  • 3 tbsp olive oil
  • 1 lemon, finely zested and juiced
  • 1 clove garlic, peeled and crushed
  • 175g feta, crumbled
  • 5 tbsp plain yogurt
  • 1 tsp sumac, plus extra to serve

Each serving contains

  • Energy

  • Fat

    45g 64%
  • Saturates

    19g 95%
  • Sugars

    8g 9%
  • Salt

    2.1g 35%

of the reference intake
Carbohydrate 10.7g Protein 20.3g Fibre 4.4g


  1. Place the sliced aubergine and courgette into a large bowl with the olive oil, half the lemon zest, half the lemon juice and garlic, then season well with salt and pepper. Toss to coat and then place on a hot barbeque for 3-4 mins on each side until char marks form and the vegetables are tender.

  2. Meanwhile, place the feta into a food processor or a large bowl and add the yoghurt, remaining lemon zest and juice, sumac and season with black pepper. Whisk in the processor or using a mixer with the whisk attachment for 2-3 mins until really soft. Place into a serving bowl and serve with the hot charred vegetables and an extra scattering of sumac.


If you don’t have a food processor then mash the feta with a fork in a bowl and gradually add the yoghurt a tablespoon at a time, mashing until light and creamy. Gradually add the lemon zest, juice and sumac and continue to mash until well blended.

See more Barbecue recipes

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