Recipe & pairing | Eggplant with Mediterranean relish from Weber's Ultimate Veggie Barbecue by Jamie Purviance

Elevate your grill game this summer with Weber’s Ultimate Veggie Barbecue (published by Murdoch Books). Author Jamie Purviance has delivered a masterclass for veg-lovers as well as everyday cooks who want to expand their repertoire, and bring fruit and veg towards the centre of their plate.

Our pick? This eggplant with a Mediterranean relish. Our wine pairing? Funny you should ask…

Pairing tip: “First thoughts, of course, head to mediterranean varietals - particularly ones that are capable of delivering a savoury herbaceousness alongside fruit and tannin. Your rustic reds like sangiovese (famed in Chianti) and tempranillo (ditto Rioja) are winners for me - though my dark horse would be a pinot noir from just about anywhere. Provence-style rosé is a great shout too, if you’re looking to go even lighter, and go well.” - Nick

Try this with:

Ghost Rock Sacrifice Pinot Noir 2024

Bruised raspberry, black cherry, warming spice and a subtle, but ever-present, touch of oak. Yep, this is Tassie pinot through and through. From Tasmania's wild and untamed Cradle Coast, the refined beauty of this wine seems incongruous with its place of origin. That is, of course, until you look a little deeper. There's a subtle gnarliness underpinning every aspect of this wine, like a boxer with a pretty face. Just because something's completely gorgeous, doesn't mean it can't pack a punch.

Lornano Chianti Classico DOCG 2021

How do we ‘molto molto buono’? This critically acclaimed sangiovese is all blackberry, mocha and a deep, delicious body. Italian red drinkers assemble—this one is for you. With 98 points and an “Outstanding” from James Suckling under its label, this sangiovese is a drop for the purists. Expect a medium-bodied vino with a touch of Tuscan earthiness. Pair with this and have an epic time.

Weber’s Ultimate Veggie Barbecue by Jamie Purviance

EGGPLANT WITH MEDITERRANEAN RELISH

SERVES 6

PREP TIME: 15 MINUTES

COOKING TIME: 7–9 MINUTES

"The hardest part of this recipe is making sure the eggplant slices are uniformly 1 cm thick. Any parts thinner than that can overcook easily, turning limp and mushy. The goal here is eggplant slices that are tender but still have a bit of bite."

MEDITERRANEAN RELISH 

• 155 g (1 cup) finely diced roasted red capsicum 

• 150 g (1 cup) cherry tomatoes, halved (or quartered if large), or 200 g (1 cup) diced salad tomatoes 

• 60 g ( 1 /2 cup) pitted black or green olives, halved or quartered lengthways 

• 10 g ( 1 /3 cup) roughly chopped flat-leaf parsley leaves 

• 3 tablespoons extra-virgin olive oil 

• 1 tablespoon balsamic or red wine vinegar 

• 1 /2 teaspoon sea salt 

• 1 /2 teaspoon dried thyme or oregano 

• 1 /4 teaspoon crushed red chilli flakes (optional) 

• 1 /8 teaspoon freshly ground black pepper 

• 2 eggplants, each about 450 g (see Note) 

• 125–250 ml ( 1 /2–1 cup) extra-virgin olive oil 

• 1 teaspoon sea salt 

• 1/2 teaspoon freshly ground black pepper

1. Prepare the barbecue for direct cooking over medium–high heat (200–260°C). In a medium bowl, mix together all the relish ingredients and set aside. 

2. Cut about 1 cm off both ends of each eggplant. Cut the eggplants crossways into 1 cm thick slices. 

3. Lightly brush both sides of each eggplant slice with the oil and then season evenly with the salt and pepper.

4. Brush the cooking grills clean. Grill the eggplant slices over direct medium–high heat, with the lid closed, until well grill-marked and tender, 7–9 minutes, turning once.

5. Arrange the eggplant slices in a single layer on a serving platter and spoon the relish on top. Serve warm.

NOTE: Look for eggplants that are cylindrical rather than bulbous or tapered. The latter are likely to have a lot of seeds, which are potentially bitter.

Images and text from Weber’s Ultimate Veggie Barbecue by Jamie Purviance, photography by Tim Turner, Michael Warren, Ray Katchatorian, Jamieson Mullholland. Murdoch Books RRP $34.99.