Whole aubergine

Form

Whole vegetable

Typical weight

250–400 g

Typical thickness

60–90 mm

Cut

Not a cut of anything

A genuinely different cook from the slices already in the catalogue, and the reason it is a separate record. Slices are grilled: flat faces, direct heat, colour on the outside, structure retained. A whole aubergine is charred — put close to or into the fire, skin blackening completely, turned until the whole thing has slumped and the flesh inside has gone to a soft smoky pulp. That pulp, scooped out and dressed, is the basis of smoked-aubergine dishes across several cuisines, and BBQHQ names the technique without attributing it to a single tradition. Two practical points: pierce the skin before it goes on, because a sealed aubergine builds steam pressure, and judge it by collapse rather than by time — it is done when it holds no shape at all. No duration is published.

Burnt outside, underdone inside

Dense whole vegetables never getting tender — 2 distinguishable causes.

Still raw in the middle

Dense whole vegetables never getting tender — 2 distinguishable causes.

Cooling, keeping and reheating what is left is general guidance for barbecue leftovers. Neither UK authority publishes anything specific to whole aubergine, and BBQHQ does not invent a distinction they do not make.

• No institutional source has been found that publishes a grilling time for this one. The two extension services behind BBQHQ's other produce timings do not cover it.

What we know we’re missing records what was searched for each of these, and what would settle it.