Comparisons · Two cuts
Aubergine slices or Courgette slices
The two vegetables most often cut the same way and put on the same grate, where one wants to be cooked far past the point the other would collapse at.
What each one is
Aubergine slices
Cut into slices about a centimetre and a half thick and grilled over medium-high heat, roughly five minutes a side. The one vegetable where the flesh is structurally a sponge.
Courgette slices
Sliced lengthways about half an inch thick and grilled four to eight minutes depending on which source you read. High water content, so the enemy is steaming rather than burning.
Where they overlap
- Both are the same food form, so the same safety rules apply to each.
What actually differs
| Aspect | Aubergine slices | Courgette slices |
|---|---|---|
| Typical weight | 250–500 g | 150–300 g |
| What BBQHQ's evidence gives for time Windows from the cooking profiles, at the conditions each profile states. They are not comparable to the minute — the profiles differ in cooker and configuration — and are shown to give the scale. | 10–10 minutes | 6–8 minutes |
| What tends to go wrong From BBQHQ's troubleshooting index. Choosing between two cuts is partly choosing which failure you would rather risk. | burnt outside, underdone inside, stuck to the grate, caused flare-ups, went watery or soggy, never browned | burnt outside, underdone inside, stuck to the grate, went watery or soggy, never browned |
Can one stand in for the other?
Workable, once you change the cook
You can use one for the other. The cook changes, and the changes are below — do not carry the timing across unaltered.
What has to change
- BBQHQ's evidence gives these two materially different cooking windows, so the time moves even where the method does not. Take the window for the one you are actually cooking and probe towards it.