SMOKY AUBERGINE SLICE
These Smoky Aubergine Slices offer a simple yet striking side dish that is perfect alongside grilled meats or as part of a vegan spread. The round slices of Aubergine are lightly coated in olive oil, dusted with smoked paprika and a pinch of sea salt, then charred to tender perfection on a hot grill or under a broiler. The result is creamy interiors with just the right amount of smokiness and a hint of warmth from the paprika. They’re an effortless way to elevate everyday Aubergine into something special, which is ready in twenty minutes. These smoky aubergine slices are served immediately with a squeeze of lemon, chopped fresh herbs or a drizzle of tahini for extra depth.
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
Salad
INGREDIENTS
There are the following ingredients for Smoky Aubergine Slices:
- ½ medium Aubergine
- 1 teaspoon olive oil
- ¼ teaspoon smoked paprika
- Pinch of sea salt
FULL NUTRITIONAL INFORMATION
- Calories: 10.9 kilocalories
- Fat: 5.1 grams
- Carbohydrate: 16.4 grams
- Sugar: 9.7 grams
- Sodium: 123.7 milligrams
- Fibre: 8.4 grams
- Protein: 2.8 grams
- Calcium: 26.1 milligrams
- Iron: 0.8 milligrams
- Potassium:640.6 milligrams
- Saturated Fat: 0.7 grams
PREPARATION
These steps are followed for the preparation of Smoky Aubergine Slices:
- Preheat The Grill: Heat the grill on medium flame (around 200 °C). Ensure grill grates are clean and lightly oiled to prevent sticking.
- Slice Aubergine Evenly: Cut ½ medium Aubergine into six cm 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 work beautifully.
PREP TIME
5 minutes
COOKING TIME
8 minutes
TIPS
Here are some helpful tips for Smoky Aubergine Slices:
- Even Thickness: Uniform slices ensure consistent grilling, so aim for exactly 1 cm 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
- Fridge: 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 as the texture degrades significantly when frozen.