Grilled aubergine is having a moment—and this spicy grilled aubergine with chili oil and herbs is proof that the humble eggplant can be transformed into a flavor-packed dish that steals the spotlight at any meal. With its charred skin, smoky-silky flesh, and layers of heat and fresh herbs, this dish is equally at home in a laid-back barbecue spread or a sophisticated mezze platter. Inspired by Lebanese recipes and given a fiery twist, it’s perfect when you’re craving something hearty yet plant-based. Whether you’re deep into roasted aubergine or just exploring eggplant dinner recipes for the first time, this one is sure to win hearts.
Spicy Grilled Aubergine with Chili Oil and Herbs
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Appetizer, Side Dish
Cuisine Mediterranean, Middle Eastern
Grill (charcoal or gas) A grill is essential for that smoky flavor. A stovetop grill pan is a good alternative if you’re cooking indoors.
Tongs For flipping the aubergines safely.
Basting brush For applying oil and seasoning evenly.
Sharp knife and cutting board For prepping the aubergine and herbs.
Small bowl To mix the herb dressing.
Serving platter A wide dish helps show off the grilled beauty of the finished product.
- 2 large aubergines eggplants – Look for firm, glossy aubergines without blemishes. Globe eggplants work best here.
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- Chili oil store-bought or homemade – Adds spice and richness.
- 1 small bunch fresh parsley chopped
- 1 small bunch fresh mint chopped
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1 garlic clove minced
Optional topping: crumbled feta or tahini drizzle
Prepare the aubergine
Slice each aubergine lengthwise into ½-inch thick slabs. Sprinkle generously with salt on both sides and let them sit for 10 minutes to draw out excess moisture and bitterness. Pat them dry with a paper towel.
Season and oil
Brush each slice with olive oil on both sides. In a small bowl, mix the smoked paprika, cumin, black pepper, and a pinch of salt. Sprinkle this seasoning mix evenly over the aubergine slices.
Heat the grill
Preheat your grill to medium-high. If you're using a charcoal grill, allow the coals to get white-hot for the best sear. Brush the grates lightly with oil to prevent sticking.
Grill the aubergines
Place the aubergine slices directly on the grill grates. Grill for 4–5 minutes per side or until you get nice grill marks and the flesh is soft and creamy.
Make the herb topping
While the aubergines are grilling, mix chopped parsley, mint, lemon zest, lemon juice, garlic, and a dash of olive oil in a small bowl. Set aside.
Assemble and finish
Arrange the grilled aubergines on a platter. Drizzle generously with chili oil, letting it soak into the warm slices. Scatter the herb mixture on top. If using, add crumbled feta or a swirl of tahini for creaminess.
Serve immediately
This dish is best enjoyed warm or at room temperature, where the flavors can fully bloom.
What to Serve With It
This spicy grilled aubergine makes a show-stopping centerpiece or a flavorful side:
- Flatbreads or warm pita – Perfect for scooping and swiping.
- Labneh or hummus – These creamy dips cool down the heat.
- Grilled meats – Try pairing with lamb koftas or chicken shawarma for a Middle Eastern-inspired feast.
- Grain salads – A herby couscous or bulgur salad rounds out the meal beautifully.
- A crisp white wine like Sauvignon Blanc or a floral rosé helps tame the chili oil's kick.
It also works wonders chopped into an aubergine salad or folded into a bowl of couscous with roasted vegetables for a hearty lunch. If you're into easy dinner recipes, just pair it with some roasted chickpeas and you’re set.
FAQs
1. Can I use another type of eggplant?
Absolutely. While globe aubergines are the most common and have a meaty texture ideal for grilling, you can also use Japanese or Italian eggplants. Just adjust the grill time—they cook faster.
2. Do I need to salt the aubergine before grilling?
It’s optional but recommended. Salting draws out bitterness and moisture, which helps achieve that dreamy creamy interior once grilled.
3. How spicy is this dish?
It depends on your chili oil. If using a homemade version, you can control the heat. Store-bought ones vary, so taste before drizzling. You can also serve the chili oil on the side for guests to add as desired.
4. Can I turn this into an aubergine pasta dish?
Yes! Just chop the grilled aubergine roughly and toss it with your favorite pasta, a spoonful of chili oil, a squeeze of lemon, and some grated Parmesan or crumbled feta. It’s an excellent twist on eggplant dishes.
5. How long does it keep?
Grilled aubergine keeps well in the fridge for up to 3 days. Store it in an airtight container. It’s delicious cold or reheated and makes for great leftovers tossed into a grain bowl or served as a topping for toast.
