Barbecue eggplant combines smoke, char and usually a sweet-savoury sauce, giving eggplant a bold, caramelised intensity. Beneath the sauce it is smoky, savoury and silky, its meaty texture and slight bitterness pairing beautifully with medium-bodied, savoury reds and fresh Mediterranean wines. Any herb, garlic or tomato accompaniment pushes it toward fruit-driven, herb-friendly reds with bright acidity to cut the olive oil. A dry rosé also suits lighter preparations. The sweet, smoky flavours reward fruit-forward wines with enough structure and freshness to cut the richness.
Our sommelier's picks
Save to PinterestSavoury Italian red
16–18°C (60–64°F)Sangiovese · Tuscany, Italy
Sangiovese's high acidity and savoury cherry cut eggplant's oil and suit any tomato or herb accompaniment.
Chianti is a versatile, affordable choice.
Warm Sicilian red
16–18°C (60–64°F)Nero d'Avola · Sicily, Italy
Nero d'Avola's ripe fruit and Mediterranean herbs are a natural with eggplant, as in caponata.
Sicilian reds offer great value.
Herbal Mediterranean red
16–18°C (60–64°F)Grenache · Southern Rhône, France
Grenache's warm fruit and garrigue spice flatter the smoke and any garlic or herbs.
Côtes du Rhône is a reliable everyday pick.
Dry rosé
8–10°C (46–50°F)Grenache · Provence, France
For lighter preparations, a crisp rosé refreshes against the silky, oily vegetable.
Affordable and food-friendly.
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Questions about pairing Barbecue Eggplant
What wine pairs with eggplant?
Savoury, medium-bodied reds — Sangiovese, Nero d'Avola or Grenache — whose acidity cuts the oil and echoes Mediterranean seasonings.
Does eggplant suit red or white wine?
Its smoky, meaty character favours savoury reds, though a dry rosé works for lighter, fresher preparations.
What goes with eggplant parmesan?
A high-acid Italian red like Sangiovese or Nero d'Avola matches the tomato, herbs and richness perfectly.