The memory of aubergine slices on hot grills
One of my strongest summer food memories is the scent of aubergine slices sizzling on an open grill, brushed with nothing more than olive oil and a good scattering of sea salt. At first glance, it seems too simple to be worthy of a tapas menu, but the truth is that aubergine becomes buttery-soft and smoky when treated this way. I often serve these slices alongside crispy patatas bravas with smoky tomato sauce, which balances texture and flavour perfectly.
This recipe is a reminder that tapas doesn’t always need a lot of preparation. A fresh aubergine, good oil, and a bit of patience over the grill produce something deeply satisfying. I like to think of it as the vegetable equivalent of a steak: rich, meaty, and capable of holding its own with a bold red wine.
When writing about Spanish vegetable tapas, aubergine always earns a place near the top of the list. Its ability to absorb smoky flavours makes it ideal for summer barbecues, though the same result can be achieved with a hot grill pan indoors in winter.
For a varied spread, I often set grilled aubergine beside garlic Spanish mushrooms with parsley and sherry, or pile it onto a board with roasted Spanish peppers with olive oil and capers. On cooler evenings, pairing it with Spanish artichokes with garlic and white wine makes for a more warming tapas menu.
Ingredients for grilled aubergine tapas
- 2 large aubergines, sliced into 1 cm rounds
- 4 tbsp extra virgin olive oil
- 1 tsp sea salt flakes
- Fresh parsley, finely chopped, for garnish
- Lemon wedges, to serve
Ingredient notes
Aubergines should be firm with glossy skin and no blemishes. Older or bruised aubergines often turn bitter when cooked, while fresh ones taste mild and creamy. The slices should be even in thickness to cook at the same pace on the grill.
The olive oil is just as important as the aubergine itself. Extra virgin varieties with grassy, peppery tones enhance the vegetable’s smoky flavour once grilled. A sprinkle of flaky sea salt at the end provides texture and draws out the natural juices.
Instructions for Spanish aubergine tapas
The aubergine slices are brushed on both sides with olive oil, sprinkled with sea salt, and left for 10 minutes to allow the salt to draw out excess moisture. A grill or grill pan is heated until smoking hot, then the slices are placed down in a single layer without crowding. They are grilled for 3–4 minutes per side until soft in the centre and lightly charred.
Once grilled, the aubergines are arranged on a warm platter, garnished with parsley, and served immediately with lemon wedges for squeezing over. The acidity lifts the richness of the vegetable, creating balance.
Cooking techniques explained
The key to perfect grilled aubergine is heat. The grill or pan must be searingly hot before the slices are added, otherwise the vegetable steams and turns soggy rather than charring. Allowing the salt to sit on the slices before cooking also helps prevent bitterness.
Avoid using too much oil at once, as aubergines absorb it quickly and can become greasy. Brushing with a thin, even layer ensures caramelisation without heaviness. If cooking indoors, good ventilation is essential since the smoke from the grill pan is part of what gives the aubergine its character.
What to serve with grilled aubergine
This dish pairs well with lighter tapas such as Spanish courgette fritters with Manchego cheese, which add crunch alongside the soft aubergine. For a contrasting flavour, Spanish chickpea stew with spinach and paprika makes the spread heartier.
For summer dining, serve the aubergine with fresh salads and crusty bread. In winter, pair with roasted potatoes or even fold into a larger tapas spread with mushrooms, peppers, and green beans for warmth and variety. It’s also worth to have a look at our spanish meatball recipes for when you want to have some meat based tapas on the table.
Wine and beer pairings
A bold Tempranillo complements the smokiness of grilled aubergine, while a lighter Garnacha highlights its creamy texture. For white wine drinkers, a barrel-aged Verdejo offers enough structure to balance the richness.
As for beer, a hoppy IPA works well, as its bitterness cuts through the oiliness of the aubergine. Alternatively, a wheat beer with citrus notes makes a refreshing counterpoint, especially if serving outdoors in summer.
Frequently asked questions about grilled aubergine
Should aubergine be salted before grilling?
Yes, salting draws out excess water and helps reduce any bitterness. This step also enhances texture when grilling. If preparing other vegetables like Spanish green beans with almonds, the same principle applies to ensuring crispness.
Can aubergine be grilled without oil?
It can, but the texture suffers. Aubergine has a sponge-like structure, and oil not only prevents sticking but also improves flavour. For a lower-oil option, use a spray bottle for a fine mist. Try pairing with crispy patatas bravas for contrast.
Is grilled aubergine suitable for vegans?
Yes, it’s naturally vegan. For a full vegan tapas menu, combine it with roasted Spanish peppers and Spanish spinach with chickpeas.
What can I do with leftovers?
Leftover grilled aubergine can be layered into sandwiches, tossed through salads, or stirred into pasta. Pairing it with Spanish artichokes in garlic and white wine makes an excellent cold tapas platter.
Tips for success with Spanish aubergine tapas
Always slice evenly for consistent cooking, and resist the temptation to move the aubergine once it’s on the grill. Leaving it untouched allows clear grill marks to form and caramelisation to develop fully.
Patience matters. Aubergine must be cooked until tender all the way through; undercooked slices can taste rubbery. Test by pressing gently with a fork — it should give without resistance when done.
Recipe variation suggestions
For more flavour, brush the aubergine with garlic-infused olive oil before grilling, or sprinkle with crushed chilli flakes for heat. Adding a drizzle of honey after cooking provides a sweet contrast, which is popular in Andalusian kitchens.
You can also transform this dish into a layered tapas by topping grilled slices with crumbled feta or Manchego cheese. For vegans, a spoonful of tahini sauce makes a creamy addition without dairy.
Storage and reheating for Spanish aubergine tapas
Cooked aubergine can be stored in the fridge for up to 3 days. Reheat under a hot grill or in a frying pan to revive its texture. Avoid microwaving, as it tends to make the slices soggy.
Grilled Spanish Aubergine with Olive Oil and Sea Salt
Ingredients
- 2 Aubergines large, sliced into 1 cm rounds
- 4 tbsp Olive oil extra virgin
- 1 tsp Sea salt flakes
- 1 tbsp Fresh Parsley finely chopped, for garnish
- 1 Lemon cut into wedges
Instructions
- The aubergine slices are brushed on both sides with olive oil, sprinkled with sea salt, and left for 10 minutes to allow the salt to draw out excess moisture. A grill or grill pan is heated until smoking hot, then the slices are placed down in a single layer without crowding. They are grilled for 3–4 minutes per side until soft in the centre and lightly charred.
- Once grilled, the aubergines are arranged on a warm platter, garnished with parsley, and served immediately with lemon wedges for squeezing over. The acidity lifts the richness of the vegetable, creating balance.