Grilled Squid with Aubergine

Instructions

1. 1

   Heat a grill or grill pan over high heat for 8-10 minutes until smoking. While it heats, pat the squid dry with paper towels and brush lightly with 1 tablespoon of olive oil, seasoning both sides with salt and pepper.

   Tip: Scoring the squid in a crosshatch pattern prevents it from curling and helps it cook evenly.

2. 2

   Brush aubergine slices on both sides with 3 tablespoons of olive oil and season generously with salt and pepper. Place on the grill and cook for 4-5 minutes per side until deeply charred and tender. Transfer to a serving plate.

   Tip: Charring the aubergine brings out its natural sweetness and adds smoky depth.

3. 3

   Place squid on the hot grill with the scored side down. Cook for 2-3 minutes until the surface turns opaque and charred marks appear, then flip and cook the other side for 1-2 minutes until just cooked through. Transfer to a cutting board.

   Tip: Squid cooks quickly; overcooking makes it tough. Watch carefully for perfect tenderness.

4. 4

   While the squid rests, heat the remaining 4 tablespoons of olive oil in a small pan over medium heat. Add the sliced garlic and fry gently for 2-3 minutes, stirring frequently until golden and crispy. Remove with a slotted spoon and drain on paper towels.

   Tip: Watch the garlic closely to prevent burning; it should be light golden for best flavor.

5. 5

   In a small bowl, whisk together lemon juice, minced garlic, oregano, chili flakes, 2 tablespoons of the garlic-infused oil, white wine, salt, and pepper to create a dressing.

   Tip: Save the remaining garlic oil to drizzle over the final dish for extra flavor.

6. 6

   Cut the cooked squid into bite-sized rings and pieces. Arrange the grilled aubergine on a serving platter and top with the squid pieces.

   Tip: Keep everything warm by serving immediately on warmed plates if possible.

7. 7

   Drizzle the lemon-herb dressing over the squid and aubergine. Scatter the fresh chopped parsley and crispy garlic chips over the top, then finish with a light drizzle of the remaining garlic oil.

   Tip: The contrast of the fresh herbs against the smoky grilled vegetables creates a balanced, vibrant dish.