Grilled Mackerel with Aubergine

Instructions

1. 1

   Preheat your grill to medium-high heat, about 200°C. While heating, pat the mackerel fillets dry with paper towels and season both sides with salt and pepper.

   Tip: Dry fish grills more evenly and develops better char marks.

2. 2

   Brush both sides of the aubergine slices generously with 3 tablespoons of olive oil, then season with salt and pepper. Place them on the grill perpendicular to the grates.

   Tip: Laying slices diagonally prevents them from falling through the grates.

3. 3

   Grill the aubergine for 4-5 minutes per side until golden brown with charred edges and tender throughout. Transfer to a serving platter and set aside.

4. 4

   While aubergine cooks, whisk together the remaining 2 tablespoons of olive oil with lemon juice, minced garlic, thyme, and chili flakes in a small bowl. Season with a pinch of salt and set aside.

   Tip: Make this dressing while the aubergine cooks to save time.

5. 5

   Lightly brush the skin side of each mackerel fillet with a touch of oil. Place skin-side down on the grill and cook for 5-6 minutes without moving them.

   Tip: Resist the urge to flip early—the skin will release naturally when ready.

6. 6

   Carefully flip the mackerel and cook for another 2-3 minutes on the flesh side until just cooked through and opaque.

   Tip: Mackerel is oily and forgiving; it stays moist even if slightly overdone.

7. 7

   Arrange the grilled aubergine on serving plates and top each with a mackerel fillet. Drizzle the lemon-herb oil over both the fish and aubergine.

8. 8

   Garnish generously with fresh parsley and serve immediately with lemon wedges on the side.

   Tip: Fresh herbs add brightness and contrast the rich, smoky flavors.