Grilled Spanish Eggplant with Honey and Sea Salt

Introduction

Fire up your Arteflame grill and get ready to enjoy a simple yet exquisite dish. This grilled Spanish eggplant with honey and sea salt is the perfect way to bring out the natural creaminess of eggplant with a hint of sweetness and a touch of savory saltiness. The flat cooktop griddle of the Arteflame ensures even caramelization without burning, creating a balanced bite that enhances any meal. Whether you're serving it as a side or an appetizer, this recipe is a delicious way to enjoy the unique flavors of Spanish cuisine.

Ingredients

• 1 large Spanish eggplant
• 2 tbsp butter
• 2 tbsp honey
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (optional for garnish)

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the soaked napkins.
3. Light the paper napkins and allow the wood to catch fire.
4. Wait about 20 minutes for the flat cooktop griddle to reach the perfect temperature for grilling.

Step 2: Prepare the eggplant

1. Slice the Spanish eggplant into 1/2-inch thick rounds.
2. Pat the slices dry with a paper towel to remove excess moisture.
3. Brush the slices lightly with melted butter on both sides.

Step 3: Grill the eggplant

1. Place the eggplant slices on the flat cooktop griddle, closer to the center for a higher heat sear.
2. Grill for 3-4 minutes per side, until golden brown and slightly softened.
3. Move the slices to a slightly cooler zone on the cooktop to finish cooking without burning.

Step 4: Add final touches

1. Drizzle honey generously over the grilled eggplant slices.
2. Sprinkle sea salt and black pepper evenly over the top.
3. Garnish with chopped fresh parsley if desired.

Tips

• For extra caramelization, let the honey warm slightly on the cooktop before drizzling over the eggplant.
• Use high-quality sea salt for the best flavor.
• Position the eggplant slices correctly to take advantage of the Arteflame’s different heat zones.
• Keep an eye on the slices while grilling to prevent overcooking.
• For a richer taste, substitute honey with agave syrup or maple syrup.

Variations

1. Spicy Smoky Eggplant: Add a dash of smoked paprika and red pepper flakes for a spicy kick.
2. Garlic Butter Eggplant: Mix minced garlic into the melted butter before brushing the slices.
3. Cheesy Eggplant: Sprinkle grated Manchego cheese over the eggplant while still hot.
4. Lemon Thyme Eggplant: Drizzle with lemon juice and sprinkle fresh thyme leaves before serving.
5. Balsamic Glazed Eggplant: Replace honey with a drizzle of aged balsamic glaze for tangy sweetness.

Conclusion

Grilled Spanish eggplant with honey and sea salt is a quick, flavorful, and elegant dish that highlights the beauty of simple ingredients. Cooked to perfection on the Arteflame grill, this recipe delivers the perfect balance of caramelization and savory depth. Impress your guests or treat yourself to this delightful appetizer or side dish.

Best pairings

• Grilled lamb chops or steak for a hearty meal
• Spanish Manchego cheese and almonds as an appetizer
• A crisp white wine like Albariño
• Roasted red peppers for added color and flavor contrast
• Fresh-baked rustic bread to soak up the honey and juices