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Spicy Grilled Aubergine with Chili Oil and herbs

Spicy Grilled Aubergine with Chili Oil and Herbs

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Side Dish
Cuisine Mediterranean, Middle Eastern
Servings 4

Equipment

  • 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.

Ingredients
  

  • 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

Instructions
 

Prepare the aubergine

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. This dish is best enjoyed warm or at room temperature, where the flavors can fully bloom.