Recipe: Honey Garlic Grilled Aubergine

For my first recipe post, I have picked one of my favourite ingredients: aubergine (or eggplant). I especially love the flavour and texture of grilled aubergines. This is a very simple, tasty recipe with just the right, mouth-watering balance of sweet and savoury. It's great as an appetizer. It can also work as a side dish, but be aware that the marinade is very flavoursome.

Preparation: 30 mins
Cooking time: 15 mins
Number of servings: 4 to 6

Ingredients

2 aubergines
4 tbsp olive oil
2 tbsp honey
3 mashed garlic cloves
2 tsp smoked paprika
4 tsp balsamic vinegar
salt and pepper

Directions

1. Peel stripes of skin off the aubergines to create a zebra like pattern of skin and no-skin. This is not only decorative, but makes the skin easier to bite. Slice aubergines into ½ inch thick circles.

2. Sprinkle aubergines generously with salt on both sides and lay out on paper towels. The aubergines will release a lot of liquid. This will help get rid of bitterness (if any) and make the aubergines more succulent and less watery after its cooked. Let sit for 15 minutes, then dry both sides well with paper towels.

3. Meanwhile, in a large bowl, mix honey, olive oil, garlic, paprika, balsamic vinegar, salt and pepper to taste.

4. Dunk both sides of each aubergine slice into this marinade.

5. Preheat the grill to high. Grab a wad of paper towel with tongs, dip it in oil, and brush it on the grill.

6. Place the eggplant slices on the grill, cover, and turn down the heat to medium. Grill until marked, about 3 minutes. Turn 90 degrees to make cross-hatch grill marks. Grill until marked, about 3 more minutes.

7. Brush the slices with remaining marinade, flip and repeat the grilling procedure on the other side. Regulate heat so that the eggplant is browning, but not burning.

8. Remove to a plate, and drizzle with olive oil. Serve hot.

Find the original recipe here.