These grilled aubergine steaks are paired with a rich, smoky chocolate-ancho chilli mole for a unique fire-cooked vegetable side dish.
There aren’t many vegetables better at taking on flavor than aubergine (or eggplant, if you will), and nowhere is this better seen than over fire. While its flesh turns tender and absorbs the smoky flavors of the grill, its skin becomes crisp and deliciously charred.
For this recipe, we prepare our aubergine into ‘steaks’ and rub them with just a little fresh garlic and olive oil before cooking them on the grill.
What really sets this apart though is the homemade chocolate and ancho chilli mole, which provides a smooth and velvet-like texture that contrasts beautifully with the grilled aubergine steaks. It’s earthy, it’s smoky, it’s sweet. It’s a delicious grilled vegetable side dish.
Quick Tips
- Salt the Steaks: Before grilling, sprinkle the aubergine slices generously with salt and let them sit for 15-20 minutes. This draws out excess moisture and bitterness. Rinse and pat dry before grilling.
- Use 70% Dark Chocolate: I tend to avoid going any higher in concentration (e.g. 80%) because it doesn’t meld as well when heated for the mole.
- Oil the Grill Grates: Lightly oil the grill grates to prevent sticking and make flipping easier.
- Don’t Crowd the Grill: Leave space between the aubergine slices for even cooking.
- Go 2-Zone: Set up your grill for 2-zone indirect grilling by arranging all your lit coals on one side of the grill. This will help you maintain two distinct heat zones to help you manage the cook of the aubergine steaks better.
- Go Fork Tender: When ready, the aubergine should be easily pierced with a fork, while the flesh should be golden brown with grill marks, and the edges should be slightly charred.
Grilled Aubergine Steaks with Dark Chocolate & Ancho Chilli Mole
Ingredients
- 2 large aubergines
- kosher salt
- 2 tbsp olive oil
- 4 cloves garlic
Chocolate & Ancho Chilli Mole
- 3 dried ancho chillies stalks removed
- 2 tbsp raisins
- ¼ cup pumpkin seeds
- ½ tsp cumin powder
- ¼ tsp cayenne pepper
- 1 tsp coriander seeds
- ½ tsp ground cinnamon 1 tbsp olive oil
- 1 onion chopped
- 3 cloves of garlic chopped
- 1 oz dark chocolate roughly chopped
- salt and pepper to taste
Garnish
- fresh parsley roughly chopped
- walnuts roughly chopped
Instructions
- Slice the aubergines lengthwise into 1-inch thick steaks. Apply a liberal amount of salt, and leave to sit for 15 minutes. Rinse and pat dry.
- In a small saucepan, combine the mole ingredients. Add enough water to cover the ingredients. Bring to a simmer and cook, stirring occasionally, until the mixture thickens (about 15-20 minutes).
- Transfer the mole mixture to a food processor or blender and blend until smooth. If the mole is too thick, add a bit more water. Taste and adjust seasonings as needed.
- Brush the aubergine steaks on each side with olive oil, then rub with fresh garlic. Season generously with salt and pepper.
- Fire up your grill to medium-high heat. Set up your grill for 2-zone indirect grilling.
- Place the aubergine steaks on the indirect side of the grill, and cook for 5-6 minutes per side.
- Move the steaks onto the direct side of the grill, and cook for 2-3 minutes per side until fork-tender and nicely charred.
- Serve the mole on a deep plate, and carefully place a couple of grilled aubergine steaks on top. Garnish with chopped parsley and chopped walnuts.
