Grilled Tilapia with Aubergine

Instructions

1. 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. 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. 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. 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. 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. 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.