Grilled Spanish Aubergine with Olive Oil and Sea Salt

Spanish aubergine is sliced, grilled, brushed with olive oil, and scattered with sea salt for a smoky, tender tapas dish. Perfect for summer tables, it pairs with roasted peppers, courgette fritters, or patatas bravas.

Course Main Course

Cuisine European, Mediterranean, Spanish

Diet Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian

Keyword aubergine tapas, charred aubergine, grilled aubergine, smoky aubergine, Spanish aubergine

Prep Time 15

Cook Time 10

Servings Servings

Calories 154

Author Spooning and Forking

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.

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.

Nutrition