Grilled Clams with Aubergine
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite summer dishes because it comes together so quickly, in just 45 minutes from start to finish. Fresh clams are packed with iron and B vitamins, making them incredibly nourishing, and when you grill them with silky aubergine and fragrant garlic, something really magical happens. The charred vegetables bring out a wonderful depth of flavor that perfectly complements the delicate sweetness of the clams. Best of all, it's simple enough for a weeknight dinner but elegant enough to impress guests. Fresh mint and parsley add brightness, while a splash of white wine ties everything together beautifully.
Ella x
Ingredients
- 20fresh littleneck clams(cleaned and purged)
- 2aubergine(cut lengthwise into 1/2-inch slabs)
- 6 tablespoonsextra virgin olive oil
- 5garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 3 tablespoonsfresh parsley(chopped)
- 2 tablespoonsfresh mint(torn)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonred pepper flakes
- 237 mldry white wine
Detail level
Instructions
- 1
Pat aubergine slabs dry with paper towels and brush both sides generously with 3 tablespoons of olive oil. Season with half the salt and pepper.
Tip: Drying the aubergine helps it caramelize rather than steam on the grill.
- 2
Heat grill to medium-high heat. Place aubergine slabs directly on the grates and grill for 4-5 minutes per side until deeply golden with char marks. Transfer to a cutting board.
Tip: Don't move the aubergine too early—let it develop a nice crust for flavor.
- 3
While aubergine grills, combine remaining 3 tablespoons olive oil with minced garlic in a small bowl. Let sit to infuse flavors.
- 4
Cut grilled aubergine into 2-inch pieces and arrange on a large grilling platter or sheet of heavy-duty foil.
- 5
Place clams directly on the grill grates over medium-high heat. They will begin to open naturally as they cook, usually within 3-4 minutes.
Tip: Remove clams as they open and discard any that don't open after 6-7 minutes.
- 6
Arrange the open clams among the aubergine pieces on your serving platter. Drizzle the garlic-infused oil over everything.
- 7
Sprinkle the fresh parsley and mint over the clams and aubergine. Season with remaining salt, pepper, and red pepper flakes.
- 8
Deglaze the grill with white wine, scraping up any browned bits, then drizzle this pan sauce over the clams and vegetables. Serve immediately with crusty bread.
Tip: The wine adds depth and helps cut through the richness of the grilled ingredients.
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