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.
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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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