Ella Walter
Grilled aubergine is a tasty and versatile dish that can be served as a side or incorporated into a variety of recipes. Despite the common misconception that aubergine is a fussy ingredient, it is actually quite easy to grill and prepare. The key to achieving the perfect grilled aubergine is in the slicing and seasoning. This article will provide a step-by-step guide on how to grill aubergine in a pan, achieving a tender texture and smoky flavour. From slicing techniques to seasoning suggestions, you will learn how to create a delicious grilled aubergine dish that can be tailored to your taste preferences.
How to Grill Aubergine in a Pan
| Characteristics | Values |
|---|---|
| Aubergine preparation | Cut into 1/4-inch-thick slices or wide half-moons |
| Seasoning | Salt, pepper, oregano, red pepper flakes, garlic, thyme, basil, parsley, rosemary, tarragon, olive oil, balsamic vinegar |
| Pan preparation | Heat grill pan to medium-high heat |
| Grilling | Grill for 2-4 minutes on each side, until tender and slightly charred |
| Toppings | Feta, parsley, lemon juice, tahini dressing, mint leaves, roasted chickpeas, apricots, almonds, couscous |
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What You'll Learn
Choosing the right aubergine
Another important factor is the stem. A fresh aubergine will typically have a green stem, suggesting it has been recently harvested. If the stem appears brown and withered, it likely indicates that the aubergine is not as fresh. Remember, the fresher the aubergine, the better its taste when grilled. Seasonal factors also come into play when choosing the right aubergine. Aubergines grow best in warm weather, so their peak season is usually from late summer to early fall. During this period, you can find the most flavorful and affordable aubergines at local markets.
Selecting seasonal produce not only enhances the taste but also supports local farmers. Aubergines sourced outside of this season may be harvested prematurely, resulting in a lack of flavor and an unsuitable texture for grilling. When grilling aubergine, it's essential to consider the cooking time as they cook fairly quickly. The thickness of your slices will determine the grilling time, with thinner slices requiring less time on the grill. Aim for a balance between charring and cooking, avoiding burning them to a crisp.
Creating a multi-dimensional culinary experience involves more than just grilling the aubergine; it's about pairing flavors effectively. Every ingredient, from herbs and spices to sauces and sides, plays a role in crafting a memorable meal. For instance, grilled corn on the cob tossed with lime and cilantro can complement the smoky notes of grilled aubergine, while roasted potatoes with rosemary can add a rustic charm to the dish. Remember, the key is balance, ensuring that the flavors of the aubergine shine through.
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Slicing the aubergine
When slicing the aubergine, it is also important to consider the shape of the slices. Cutting the aubergine in wide half-moons allows you to flip it onto every side while grilling. This ensures that the aubergine cooks evenly on all sides. Another option is to cut the aubergine into rounds or slices.
It is also recommended to budget a few extra minutes to salt the aubergine slices before grilling. Salting helps to draw out moisture and bitterness, resulting in a more tender grilled aubergine. Sprinkle both sides of the aubergine slices with salt and let them sit for at least 20 minutes. You can also let them rest for about 15 minutes and then use a paper towel to remove the excess salt and moisture.
After slicing and salting the aubergine, the next step is to brush or drizzle the slices with olive oil and season them with your choice of herbs and spices. You can also marinate the aubergine slices in a mixture of olive oil, garlic, herbs, and seasonings before grilling. This adds flavour and moisture to the aubergine.
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Salting the aubergine
To salt the aubergine, start by slicing it into 1/4-inch to 1/2-inch thick rounds or slices. Generously sprinkle salt on both sides of the aubergine slices and let them sit for at least 15 to 30 minutes. During this time, you will notice beads of water forming on the surface of the aubergine as the salt draws out the moisture.
After the allotted time, use a paper towel to pat both sides of the aubergine slices dry, removing any excess salt and moisture. Now your aubergine slices are ready to be grilled in a pan!
Some recipes suggest that you don't need to salt the aubergine first, especially if you are using fresh aubergines from your garden, as these tend to be less bitter. However, if you have the time, salting can enhance the flavour and texture of your grilled aubergine.
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Oil and seasoning
For the oil, extra virgin olive oil is a popular choice. You can brush or drizzle the oil onto the aubergine slices, ensuring that both sides are coated. You can also marinate the aubergine slices in a mixture of olive oil, balsamic vinegar, and seasonings before grilling. This will give the aubergine a sweeter, more savoury flavour.
When it comes to seasoning, salt is often used to draw out the moisture and bitterness from the aubergine. After slicing the aubergine, sprinkle or rub salt onto the slices and let them sit for about 15 to 30 minutes. Then, use a paper towel to wipe away the excess salt and moisture before grilling.
In addition to salt, various herbs and spices can be used to season aubergine. Common choices include garlic, oregano, thyme, red pepper flakes, and black pepper. You can also experiment with other herbs such as parsley, basil, rosemary, or tarragon. For a Middle Eastern twist, try using za'atar. If you prefer spicy food, add some Creole or Jamaican Jerk seasoning.
After grilling the aubergine, you can further enhance its flavour by tossing it in an oil and herb mixture. This will ensure that the aubergine absorbs the flavours and results in a more tasty dish.
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Grilling the aubergine
Grilling aubergine, also known as eggplant, is a simple process, but there are a few key steps to follow to ensure the best results. Firstly, select an aubergine that is firm and glossy; this will ensure it holds its shape during grilling. Look out for Globe eggplants or Rosa Bianca eggplants, which lend themselves well to grilling.
Slice the aubergine into 1/4-inch thick rounds or slightly thicker half-moons. The half-moon shape allows you to grill the skin side first, making it soft and easy to bite into. Before grilling, some people recommend salting the aubergine slices to draw out the moisture and any bitterness. Leave the salt on for around 15-30 minutes, then pat dry with a paper towel.
Next, prepare a marinade or oil mixture to coat the aubergine slices. You can use olive oil, garlic, herbs such as thyme, oregano, parsley or basil, salt, and pepper. Some recipes also include red pepper flakes for heat and balsamic vinegar for a sweet and savoury flavour. Brush or toss the aubergine slices in the marinade, ensuring both sides are coated.
Now, it's time to grill! Preheat your grill pan to a medium-high heat. When hot, place the aubergine slices on the pan, taking care not to overcrowd the pan. Grill each side for around 2-4 minutes, until tender and slightly charred. The aubergine is ready when it can be easily pierced with a fork.
Once grilled to your liking, remove the aubergine from the heat and return it to the marinade or oil mixture, tossing to coat. This adds extra flavour and moisture to the aubergine. Serve the grilled aubergine with your choice of toppings or sides, such as feta cheese, parsley, lemon juice, or a tahini dressing. Enjoy!
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Frequently asked questions
Slice the aubergine into 1/4-inch thick rounds. Sprinkle salt on both sides and let it sit for 20-30 minutes to draw out the moisture. Pat dry with a paper towel.
Preheat the grill pan to a medium-high heat of around 400-450°F or 200-230°C.
Place the aubergine slices on the grill pan and cook for 2-4 minutes on each side or until tender and slightly charred.
Grilled aubergine can be served with crumbled feta, parsley, and a homemade tahini dressing. You can also serve it with herbed couscous, or use it as a base for bruschetta.
