Grilled Squid with Aubergine
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite summer dishes to throw together when I want something that feels fancy but comes together in under an hour. Grilled squid is such a fantastic protein, packed with selenium and B vitamins that support energy and metabolism, and it takes beautifully to high heat with minimal fuss. Paired with charred aubergine, fresh herbs, and a bright lemon dressing, it's the kind of meal that tastes like you spent all day cooking when really you're eating in about 45 minutes. The best part? It's genuinely simple to make and won't break the bank. Trust me, once you try this, it'll become your go to dinner whenever you want to impress without the stress.
Ella x
Ingredients
- 1.2 kgsquid(cleaned and scored in a crosshatch pattern)
- 2 largeaubergine(cut lengthwise into 0.5cm slices)
- 8 tablespoonsextra virgin olive oil
- 6garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 237 mlfresh parsley(finely chopped)
- 2 teaspoonsfresh oregano(dried)
- ½ teaspoonred chili flakes
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 clovesgarlic(sliced thin for crisps)
- 2 tablespoonswhite wine
Detail level
Instructions
- 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
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
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
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
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
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
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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Coconut & raspberry crush
Have you tried making a drink that's both refreshing and genuinely good for you? This coconut and raspberry crush is my go to when I want something special without the fuss. The best part is how quick it comes together in just ten minutes of prep. Coconut water is absolutely fantastic for hydration, packed with natural electrolytes that your body actually needs. I love combining it with tart raspberries and a hint of mint for that perfect balance of sweet and zingy. It's simple, it's delicious, and honestly, it feels like you're treating yourself to something fancy.
Reviews
Sign in to write a review.