Grilled Clams with Aubergine

Instructions

1. 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. 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. 3

   While aubergine grills, combine remaining 3 tablespoons olive oil with minced garlic in a small bowl. Let sit to infuse flavors.

4. 4

   Cut grilled aubergine into 2-inch pieces and arrange on a large grilling platter or sheet of heavy-duty foil.

5. 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. 6

   Arrange the open clams among the aubergine pieces on your serving platter. Drizzle the garlic-infused oil over everything.

7. 7

   Sprinkle the fresh parsley and mint over the clams and aubergine. Season with remaining salt, pepper, and red pepper flakes.

8. 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.