Grilled Prawns with Aubergine

Instructions

1. 1

   Preheat grill to medium-high heat and lightly oil the grates. Brush aubergine slices on both sides with 3 tablespoons of olive oil, then season with half the salt and pepper.

   Tip: Salting the aubergine 10 minutes before grilling helps draw out moisture for better texture.

2. 2

   Grill aubergine slices for 4-5 minutes per side until golden with charred marks. Transfer to a plate and set aside.

   Tip: Don't move the aubergine around too much on the grill to achieve those beautiful char marks.

3. 3

   Combine minced garlic, remaining olive oil, lemon juice, lemon zest, chili flakes, and remaining salt and pepper in a small bowl. Reserve half of this mixture for serving.

   Tip: This marinade works best when made just before grilling.

4. 4

   Pat prawns dry with paper towels and toss with the remaining marinade, coating evenly.

   Tip: Dry prawns cook better and take on the marinade flavors more effectively.

5. 5

   Thread prawns onto skewers (if using wooden skewers, soak them first for 15 minutes) or place directly on the grill grate.

   Tip: Skewers prevent small prawns from falling through the grates and make them easier to flip.

6. 6

   Grill prawns for 2-3 minutes per side until they turn pink and opaque throughout. Do not overcook.

   Tip: Prawns cook quickly; watch carefully to avoid a rubbery texture.

7. 7

   Arrange grilled aubergine on serving plates. Top with grilled prawns and drizzle with the reserved garlic lemon oil.

   Tip: Drizzle the reserved marinade while everything is still warm for maximum flavor impact.

8. 8

   Garnish generously with fresh chopped parsley and fresh thyme sprigs. Serve immediately with lemon wedges on the side.

   Tip: Fresh herbs brighten the dish and add a pop of color for presentation.