Portuguese Grilled Eggplant with Piri-Piri Sauce

Introduction

Get ready to fire up your Arteflame grill for a smoky and spicy Portuguese-inspired dish. This grilled eggplant with Piri-Piri sauce is packed with bold flavors, cooked to perfection on the Arteflame flat top griddle. The eggplant slices are grilled until tender, then drizzled with a fiery Piri-Piri sauce that brings every bite to life. Perfect as a side dish or a vegetarian main course, this recipe showcases how the Arteflame grill enhances flavors without burning your food.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 3 tbsp unsalted butter, melted
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 cup Piri-Piri sauce
• 1 tbsp fresh parsley, chopped
• 1 lemon, cut into wedges

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil onto three paper napkins.
2. Place the oil-soaked napkins inside the grill.
3. Stack firewood over the napkins and light them.
4. Allow the fire to burn for about 20 minutes until the grill is hot and ready.

Step 2: Prepare the eggplant slices

1. Brush both sides of the eggplant slices with melted butter.
2. Season with sea salt, black pepper, smoked paprika, and garlic powder.

Step 3: Grill the eggplant

1. Place the eggplant slices on the flat cooktop closer to the center for a hotter sear.
2. Grill for 3-4 minutes until golden brown, then flip and grill for another 3-4 minutes.
3. Move slices to a cooler section of the flat griddle for an even cook.

Step 4: Finish with Piri-Piri sauce

1. Drizzle the grilled eggplant with Piri-Piri sauce.
2. Sprinkle with fresh parsley.
3. Serve hot with lemon wedges on the side.

Tips

• Grill the eggplant closer to the center for a deeper char and move it outward for controlled cooking.
• Use butter instead of oil for a richer taste.
• Adjust the Piri-Piri sauce level to control the heat intensity.
• Let eggplant rest off the grill for a few minutes before serving to let flavors meld.

Variations

• Garlic Herb: Add freshly minced garlic and chopped rosemary before grilling.
• Feta & Olive: Top the grilled eggplant with crumbled feta cheese and sliced kalamata olives.
• Smoky Honey: Drizzle the eggplant with honey and sprinkle with smoked paprika before serving.
• Tomato Basil: Add diced tomatoes and fresh basil over the grilled eggplant.
• Crispy Chickpea: Garnish with roasted chickpeas for extra crunch.

Conclusion

This Portuguese Grilled Eggplant with Piri-Piri Sauce is a show-stopping dish perfect for entertaining or a flavorful weeknight meal. Cooked on the Arteflame flat griddle, it has the perfect balance of smoky, spicy, and savory flavors without burning. Enjoy this dish as a side or vegetarian main course, and elevate your grilling game with ease.

Best Pairings

• Grilled Portuguese chicken
• Smoky chorizo skewers
• Light couscous salad
• Fresh grilled corn on the cob
• A bold red wine such as Syrah