Barbecued tenderloin with charred onion and aubergine

The secret to great barbecued aubergine? Don’t take them off the grill until they’ve surrendered completely.

Prep 0 h : 20 m
Cook 0 h : 40 m


  • 1 beef tenderloin (1.5kg), at room temperature, trimmed of sinew

    Olive oil, for brushing

    3 large aubergines

    8 salad onions (halved widthways if large)

    2 cups (loosely packed) mixed herbs, such as basil, dill, flat-leaf parsley and mint

    Light mustard, such as Dijon, to serve

    Promegranate dressing

    80ml (⅓ cup) extra-virgin olive oil

    3 garlic coves, crushed

    2 tbsp pomegranate molasses

    2 tbsp non alcoholic red wine vinegar


  • Fold tail of fillet under so tenderloin is an even thickness and tie at intervals with string.

    Brush with oil, season and char-grill over high heat, turning occasionally, until, for medium-rare, a meat thermometer reads 55C-60°C when inserted into the thickest end or the meat has a little spring when lightly pressed, 20-25 mins.

    Set aside to rest in a warm place, 15 mins.

    Barbecue aubergine over high heat, turning occasionally, until blackened and tender, 15-20 mins.

    Remove from heat, halve aubergine lengthways and place in a colander to drain.

    Barbecue onions, turning occasionally, until blackened and tender, 15-20 mins.

    Remove charred outer skins to serve.

    For dressing, whisk ingredients in a bowl and season to taste.

    Scoop flesh from eggplant into a bowl, add onions and half the herbs, drizzle with dressing, season to taste and toss to combine.

    Serve with sliced beef, scattered with reserved herbs, and with mustard on the side.