Got Eggplant? Make this INCREDIBLE Dish | Spanish Garlic Eggplant

This Spanish Garlic Eggplant, known in Spain as Berenjenas al Ajillo, is possibly the best eggplant dish ever. It´s packed with so many great flavors, easy to make and made with minimal ingredients. Serve it as a tapas appetizer or even as a side dish, next to some grilled fish and roasted potatoes.

The beauty of this dish is the texture of the eggplant. With the technique we´re going to prep and cook it in, it´s going to have a firm texture with no mush, yet be fully cooked through. Truly showcasing how incredible eggplant really is.

I topped off the eggplant with some sweet smoked Spanish paprika, just to add in a bigger depth of flavors. But you can also add in a dash of chili powder if you want some heat. Just make sure to add in a little bit, as the star of the dish is the eggplant and garlic.

TIPS & TRICKS to Make this Recipe: You want to cook the slices of eggplant for about 2 1/2 to 3 minutes per side on a medium-high heat. This is enough time for the eggplant to fully cook through. This dish is typically served at room temperature, but you can serve it hot if you like.

Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRY PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SWEET SMOKED SPANISH PAPRIKA
SPANISH SEA SALT

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Watch the Video Below on How to Make this Spanish Garlic Eggplant

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Spanish Garlic Eggplant

Course Appetizer, Side Dish

Cuisine Spanish

Prep Time 10 minutes

Cook Time 15 minutes

Resting Time 30 minutes

Servings 4

Calories 130 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1 large eggplant
• 3 tbsp extra virgin olive oil 45 ml
• 6 cloves garlic
• 1/4 cup finely chopped parsley 16 grams
• 1/2 tsp sweet smoked Spanish paprika 1.15 grams
• pinch sea salt
• dash black pepper

Instructions

1. Wash and pat dry the eggplant, then cut into rounds that are between 1/4 inch to 1/2 inch thick (1 cm)

2. Place all the slices in a single layer and sprinkle with sea salt on both sides, transfer into a colander and let them sit for 30 minutes

3. Meanwhile, roughly chop 6 cloves garlic and add into a mortar, along with 1/4 cup finely chopped parsley and a pinch of sea salt, using a pestle, pound down until you form a paste like texture

4. After 30 minutes, transfer the slices of eggplant over some paper towels, all in a single layer, pat completely dry and season with black pepper just on one side

5. Heat a large nonstick grill pan or fry with a medium-high heat

6. After 4 minutes and the pan is hot, drizzle in 1 tbsp (15 ml) extra virgin olive and add the slices of eggplant, in a single layer, so cook in batches, cook for 2 1/2 to 3 minutes per side, then transfer into a serving dish, do this until all the eggplant is done

7. Using the same pan, lower to a low heat, add in 1 tbsp (15 ml) extra virgin olive oil and the garlic mixture, mix continuously for 30 seconds, then remove from the heat

8. Spread the garlic mixture over the slices of eggplant, then sprinkle with a kiss of sweet smoked Spanish paprika, enjoy!

Recipe Notes

Get the Sweet Smoked Spanish Paprika I used in this Recipe

Nutrition Facts

Spanish Garlic Eggplant

Amount Per Serving

Calories 130 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Sodium 6mg0%

Potassium 307mg9%

Carbohydrates 9g3%

Fiber 4g17%

Sugar 4g4%

Protein 2g4%

Vitamin A 466IU9%

Vitamin C 9mg11%

Calcium 24mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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