SMOKY GRILLED AUBERGINE SLICES WITH PAPRIKA

SMOKY GRILLED AUBERGINE SLICES WITH PAPRIKA

Smoky Grilled Aubergine Slices With Paprika are a quick yet impressive side dish that brings bold flavour and rustic charm to the table. Each round of aubergine is brushed with a light coating of olive oil, dusted generously with smoked paprika and seasoned with a pinch of sea salt before being charred until tender. The grill or broiler creates a delicate smokiness while locking in a creamy interior that pairs beautifully with the paprika’s subtle warmth. These slices are ready in only twenty minutes, which makes them an excellent companion to grilled meats or can be enjoyed as part of a vibrant vegan platter. Serve them immediately with a squeeze of fresh lemon juice, a drizzle of tahini or a scattering of chopped herbs for added freshness. These Smoky Grilled Aubergine Slices With Paprika are versatile, nutritious and full of character, which is an effortless way to elevate your meal.

RECIPE CATEGORY

Side

SERVING SIZE

1

CUISINE

Mediterranean

PREPARATION/TECHNIQUES

Barbecue / Grill

OCCASION/HOLIDAY

Backyard BBQ, Picnic, Summer

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan, Vegetarian, Wheat / Gluten‑Free, Low Sodium, Quick & Easy, Kid Friendly

DISH TYPE

Snack

INGREDIENTS

There are the following ingredients for Smoky Grilled Aubergine Slices With Paprika:

• 200 grams | 7.05 ounces | ½ medium aubergine, sliced into rounds
• 5 millilitres | 0.17 fluid ounces | 1 teaspoon olive oil
• 0.60 grams | 0.02 ounces | ¼ teaspoon smoked paprika
• 1.5 grams | 0.05 ounces | ¼ teaspoon fine sea salt

FULL NUTRITIONAL INFORMATION

• Calories: 92 kilocalories
• Fat: 4.9 grams
• Saturated Fat: 0.7 grams
• Carbohydrate: 12.2 grams
• Sugar: 7.0 grams
• Fibre: 6.2 grams
• Sodium: 595 milligrams
• Protein: 2.0 grams
• Calcium: 18 milligrams
• Potassium: 458 milligrams
• Iron: 0.6 milligrams

PREPARATION

These steps are followed for the preparation of Smoky Grilled Aubergine Slices With Paprika:

• Preheat The Grill: Heat the grill on medium flame (around 200 °Celsius). Ensure grill grates are clean and lightly oiled to prevent sticking.
• Slice Aubergine Evenly: Cut ½ medium Aubergine into 6-centimetre-thick rounds to ensure uniform cooking. Pat dry with kitchen paper to remove excess moisture.
• Season Slices: In a small bowl, combine 1 teaspoon olive oil, ¼ teaspoon smoked paprika and a pinch of sea salt. Brush both sides of each aubergine round with the mixture.
• Grill The Aubergine: Place slices on the hot grill. Cook for 4 minutes per side, turning once, until char marks appear and the flesh is tender when pierced with a fork.
• Rest Briefly: Transfer to a serving plate and let it rest for one minute to allow juices to redistribute and flavours to settle.
• Serve: Arrange on a platter and garnish as desired with lemon wedges, fresh parsley or a drizzle of vegan yoghurt, which works beautifully.

PREPARATION TIME

5 minutes

COOKING TIME

8 minutes

TIPS

Here are some helpful tips for Smoky Grilled Aubergine Slices With Paprika:

• Even Thickness: Uniform slices ensure consistent grilling, so aim for exactly 1 centimetre thickness.
• Pat Dry: Removing surface moisture helps achieve crisp edges and prevents steaming.
• Oil Control: Brush lightly with excess oil, which can cause flare-ups on the grill.
• Rotate For Even Char: Turn slices only once to develop deep char marks without drying out.
• Use Fresh Paprika: Good‑quality smoked paprika deepens the smoky aroma and flavour.
• Serve Warm: Grill best enjoyed immediately because the texture softens as slices cool.

VARIATIONS

• Herb Crust: Sprinkle chopped rosemary or thyme over the oiled slices before grilling.
• Spicy Kick: Add a pinch of chilli flakes or cayenne to the oil and paprika, mix it for heat.
• Cheesy Finish: For vegetarians, top with crumbled feta or grated halloumi after grilling.
• Asian Twist: Use hoisin sauce and sesame oil instead of paprika for an umami glaze.
• Mediterranean Style: Finish with chopped tomatoes, olives and a drizzle of balsamic reduction.

PREPPING AND STORAGE

• Refrigerator: Store cooled grilled Aubergine in an airtight container for up to two days. Reheat briefly on a hot grill or under the broiler to restore char.
• Freezer: Freezing is not recommended because the texture degrades significantly when frozen.