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
Spanish Garlic Eggplant
- 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
Wash and pat dry the eggplant, then cut into rounds that are between 1/4 inch to 1/2 inch thick (1 cm)
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
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
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
Heat a large nonstick grill pan or fry with a medium-high heat
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
Spread the garlic mixture over the slices of eggplant, then sprinkle with a kiss of sweet smoked Spanish paprika, enjoy!
Get the Sweet Smoked Spanish Paprika I used in this Recipe
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06 . May . 2023
We served this as an appetizer, then the potaje de vigilia for the main course. Wow! Our dinner guest loves eggplant, so I was glad to be able to provide a dish that she raved about. Thank you, Albert! I’ll recommend the eggplant dish to my brother who often grills eggplant but finds the texture kind of unappealing.
Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love07 . May . 2023
11 . Aug . 2022
I just made this for lunch with fresh eggplant and garlic from the Farmer’s Market! It was a super hit with both my Mom and me. I like how your dishes are simple but good ingredients. Thank you-this is a keeper!
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love12 . Aug . 2022
Cant wait to make this soon for me after work next week i love eggplant sooooooooooooooooo much i never had spanish garlic eggplant before cant wait to try this in my air fryer Thanks for this easy recipe perfect for my after office meals love your recipes as always brightens up my day everyday after work23 . Mar . 2022
Spain on a Fork
Much love Ramya 🙂23 . Mar . 2022
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