Grilled aubergines with oregano

Ingredients

• 3black or purple aubergines
• 1peeled garlic clove
• to tastedried oregano
• about 40 ml, plus 3 tbspextra-virgin olive oil
• to tastesalt
• to tasteblack pepper
• to tastechilli

Instructions

1. 1

   Make oregano oil

   Put oregano and finely chopped chilli in about 40 ml of extra-virgin olive oil and leave them to infuse.

2. 2

   Season the oil

   Add salt and pepper to the oregano oil, then leave it to flavour while you prepare the aubergines. Trim the aubergine ends and wash the aubergines, rubbing them with your hands.

3. 3

   Slice and salt

   Dry the aubergines with a clean cloth. Without peeling them, cut them into slices about ½ cm thick. Arrange the slices in layers in a colander, salting each layer, then set a lid and a weight on top.

4. 4

   Rest and rinse

   Leave the aubergines for 30 minutes to draw out their bitter-tasting liquid. Rinse them, then pat them dry with a cloth.

5. 5

   Prepare garlic oil

   Pour 3 tablespoons of oil into a small bowl. Crush the garlic clove into it and add a pinch of salt.

6. 6

   Brush the slices

   Leave the oil to infuse for a few minutes, then brush it over both sides of every aubergine slice. Lightly oil a cast-iron griddle and heat it over a high flame.

7. 7

   Grill the first side

   When the griddle is very hot, lay the aubergine slices on it with a little space between them. Grill over medium-high heat for about 3 minutes without moving them.

8. 8

   Turn and finish

   Turn the slices only once they release from the griddle, then cook for about 3 minutes more. During cooking, press them gently from time to time with a spatula, without squeezing out their liquid.

9. 9

   Layer and rest

   As the slices cook, transfer them to a serving dish, layering them with the oregano oil. Leave the grilled aubergines to absorb the flavours for at least 30 minutes before serving.

10. 10

    Serve chilled

    The aubergines are also good the next day if covered with cling film and kept in the fridge. Take them out 15 minutes before serving.

What are grilled aubergines with oregano?

Grilled aubergines are a familiar Italian side dish: sliced aubergine is cooked on a hot griddle and dressed with seasoned oil. This version layers the cooked slices with oregano, chilli and garlic-infused oil.

The approach is straightforward, but the resting time lets the seasoning settle into the aubergine. Serve the slices with meat or fish, or as part of a selection of vegetable sides.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 3g protein, 15g carbs, 22g fat.

Aubergine provides most of the carbohydrate and fibre, while the olive oil contributes most of the energy and fat; the dish itself has little protein. Pair a serving with fish, meat or beans and another vegetable or grain to make a more balanced plate.

Why salt the aubergines?

Salting the slices in a colander for 30 minutes draws out liquid before grilling. Rinsing and drying them afterwards removes excess salt and surface moisture.

Dry slices make better contact with the griddle, which helps them colour rather than steam.

Two oils, two jobs

Oregano oil: the oil with oregano and chopped chilli is used between the cooked layers, so its aroma spreads across the serving dish.

Garlic oil: the separate oil with crushed garlic and a pinch of salt is brushed over the raw slices. Coat both sides lightly so they cook evenly without becoming greasy.

Getting the griddle right

Preheat the cast-iron griddle well before adding the aubergines. Leave a little space around each slice, and cook in batches if necessary rather than crowding the surface.

Let the first side cook undisturbed for about 3 minutes. Turn the slices when they release easily; forcing them can tear the soft flesh.

How to judge doneness

A cooked slice should be tender through the centre, with browned marks on the outside. The recipe gives about 3 minutes per side, though thicker slices or a less-hot griddle may need a little longer.

Press gently with a spatula now and then, as directed, but avoid squeezing the aubergine hard enough to force out its liquid.

The resting time matters

There are two rests: 30 minutes for the salted slices before cooking, then at least 30 minutes for the finished dish to take on the oregano oil. The second rest can be done at room temperature before serving.

If making the aubergines a day ahead, cover and refrigerate them, then take them out 15 minutes before they go to the table.

What to serve alongside

These aubergines suit grilled or roasted meat and fish, as well as a spread of other vegetables. Their garlicky, herby oil also makes them a good partner for plain bread.

For a more substantial plate, add a source of protein and a grain or another filling side.

Recipe notes & tips

• Cut the slices evenly so they cook at a similar rate.
• Pat the rinsed slices thoroughly dry before brushing them with oil.
• Wait for the griddle to heat fully before adding the first batch.
• Cook in batches if the slices would otherwise touch or overlap.
• Taste the oregano oil before serving and adjust its seasoning if needed.
• Allow at least 30 minutes for the cooked slices to absorb the dressing.

Variations

• Fresh herbs: use fresh oregano in place of dried oregano for a brighter herbal note.
• More chilli: increase the chilli to make the oil noticeably hotter.
• Lemon finish: add a little lemon juice to the finished dish for a sharper flavour.
• Parsley garnish: scatter chopped parsley over the aubergines just before serving.
• Smoky notes: use a ridged grill pan and let the slices develop distinct char marks.

Common mistakes to avoid

• Crowded griddle: the slices can steam rather than brown, so cook them in batches.
• Turning too soon: a slice that still sticks may tear, so wait until it releases from the surface.
• Wet slices: excess water can hinder browning, so pat the aubergines dry after rinsing.
• Heavy pressing: squeezing too hard can force out the aubergine's liquid, so press gently.
• Skipping the final rest: the dressing needs time to flavour the slices, so leave the dish for at least 30 minutes.
• Over-salting: the slices are salted before rinsing and the oil is seasoned too, so add salt carefully.

How to store

Cover the cooked aubergines and refrigerate them; they are good the next day. Take them out 15 minutes before serving, as directed. This dish is usually served at room temperature rather than reheated.

Frequently asked questions