Grilled Tilapia with Aubergine
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes absolutely restaurant worthy. Grilled tilapia is wonderfully lean and packed with protein, making it perfect for eating well without any fuss. The aubergine soaks up all those gorgeous flavors from the garlic, lemon, and fresh herbs, creating this beautiful medley that feels elegant but requires barely any technique. Everything cooks right on the grill, which means minimal cleanup and maximum flavor. Trust me, once you try this combination, you'll find yourself making it again and again.
Ella x
Ingredients
- 4tilapia fillets(about 150g each, patted dry)
- 2aubergine(sliced lengthwise into 1cm strips)
- 6 tablespoonsextra virgin olive oil
- 2fresh lemon(zested and juiced)
- 5garlic cloves(minced)
- 2 teaspoonsfresh thyme(chopped)
- 8 leavesfresh basil(roughly torn)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred chilli flakes
- 3 tablespoonswhite wine(dry)
Detail level
Instructions
- 1
Prepare the aubergine by brushing both sides with 2 tablespoons of olive oil. Season with half the sea salt and black pepper. Set aside for 10 minutes to soften slightly.
Tip: Salting aubergine before grilling draws out moisture and prevents it from becoming waterlogged.
- 2
In a small bowl, whisk together 4 tablespoons of olive oil, minced garlic, lemon zest, lemon juice, thyme, and chilli flakes. Season with remaining salt and pepper. Set the herb oil aside.
Tip: Prepare this dressing while the aubergine rests so flavours can meld.
- 3
Heat your grill to medium-high heat. Once hot, place aubergine strips directly on the grates and grill for 4-5 minutes per side until golden charred marks appear and flesh is tender. Transfer to a serving plate.
Tip: Don't move the aubergine around too much—let it sit to develop those caramelised marks.
- 4
Pat the tilapia fillets dry and lightly brush both sides with a touch of olive oil. Season with a pinch of salt and pepper.
Tip: Dry fish ensures better contact with the grill and prevents sticking.
- 5
Place tilapia fillets skin-side down on the grill. Cook for 3-4 minutes without moving them, then gently flip and cook for another 2-3 minutes until the flesh is opaque and flakes easily with a fork.
Tip: Don't flip too early—let the skin crisp up for texture and flavour.
- 6
Drizzle the warm herb oil over the grilled aubergine and tilapia. Scatter fresh basil leaves on top and serve immediately with extra lemon wedges on the side.
Tip: Add the basil just before serving to keep its fresh colour and aroma.
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