Mary Berry Spiced Grilled Aubergine

This delicious Mary Berry Spiced Grilled Aubergine is a quick and easy dish that’s both nutritious and flavorful. With its creamy tahini dressing and crispy edges, it’s perfect for a light lunch or a vibrant side. You can easily customize it using common ingredients you have on hand for added convenience!

This Spiced Grilled Aubergine Recipe Is From Makes It Easy Cookbook by Mary Berry

Ingredients Needed:

For the Grilled Aubergine:

• 3 aubergines
• 1 tsp (5 g) sweet smoked paprika
• 1 tsp (5 g) ground cumin
• 1 tsp (5 g) harissa paste
• 1 tbsp (15 ml) olive oil
• 2 tbsp (30 g) freshly chopped mint
• 2 tbsp (30 g) freshly chopped parsley
• ½ red chilli, deseeded and finely chopped
• Salt and freshly ground black pepper, to taste

For the Tahini Dressing:

• 3 tbsp (45 g) tahini
• 4 tbsp (60 ml) olive oil
• ½ garlic clove, finely grated
• ½ tsp (2.5 g) ground cumin
• Juice of ½ lemon

How To Cook Spiced Grilled Aubergine:

1. Preheat the Grill: Preheat your grill to high heat.
2. Prepare the Aubergines: Trim the aubergines and cut them into long, thin slices, about 1 cm (½ in) thick. Arrange the slices on a large flat baking sheet.
3. Make the Spiced Oil: In a bowl, mix the paprika, cumin, harissa, and olive oil until well combined. Brush this spiced oil over both sides of each aubergine slice. Season with salt and freshly ground black pepper.
4. Grill the Aubergine: Place the aubergine slices under the grill for about 8 minutes. Turn them over and grill the other side for another 8 minutes until they are browned and slightly crisp.
5. Prepare the Tahini Dressing: In a small bowl, mix the tahini, olive oil, grated garlic, ground cumin, and lemon juice until smooth.
6. Serve: Transfer the grilled aubergine to a serving platter. Scatter the chopped mint, parsley, and chilli over the top, then drizzle the tahini dressing before serving. Enjoy warm or cold!

Recipe Tips

• Choose Firm Aubergines: Pick shiny, firm aubergines for better texture. Stay away from soft ones or those with spots.
• Salt the Aubergines: Sprinkle salt on sliced aubergines and let them rest for 20-30 minutes. This removes extra moisture and boosts flavor.
• Adjust Spice Levels: If you like it milder, use less harissa paste or skip the chilli. You can always add more heat later.
• Make Smooth Tahini Dressing: Mix all dressing ingredients well and add a little water if it’s too thick. Adjust lemon juice to taste.
• Garnish Creatively: Add other herbs or toppings, like feta or pomegranate seeds, to enhance flavor and presentation.

How To Store & Reheat Leftovers

• Refrigerate: Allow leftover spiced grilled aubergine to cool to room temperature. After that, store it in an airtight container in the fridge for up to 3 days.
• Freeze: Put leftover spiced grilled aubergine in a freezer-safe container. It can be frozen for up to 2 months. To thaw, place it in the fridge for several hours or overnight before serving.
• Reheating: To reheat leftover spiced grilled aubergine, preheat the oven at 350°F and heat for 10-15 minutes, covered with foil. Alternatively, microwave in a covered dish for 2-3 minutes, stirring halfway.

Nutrition Facts

Serving Size: 1 serving (approximately 100g)

• Calories: 106
• Total Fat: 10g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 0mg
• Potassium: Not specified
• Total Carbohydrate: 3g
• Dietary Fiber: 2g
• Sugars: 0g
• Protein: 1g

Try More Mary Berry Recipes:

• Mary Berry Aubergine Bhuna Curry
• Mary Berry Lemon Pepper Cod
• Mary Berry Harissa Roasted Chantenay Carrots
• Mary Berry Mediterranean Chicken Thighs
• Mary Berry Italian Chicken