Spanish Garlic Eggplant

Recipe created by: Albert Bevia 

Although this tasty dish only requires minimal ingredients, it's no surprise the end result is nothing short of delicious. While eggplant and garlic are the star ingredients, Kiva's Sweet Smoked Spanish Paprika adds a depth of flavor that is not to be missed. Serve as a tapas appetizer or as a side dish with grilled fish and roasted potatoes. 

Spanish Garlic Eggplant


  • 1 large eggplant
  • 3 tbsp extra virgin olive oil 45 ml
  • 6 cloves garlic
  • 1/4 cup finely chopped parsley 16 grams
  • 1/2 tsp Kiva's Sweet Smoked Spanish Paprika 1.15 grams
  • pinch sea salt
  • dash black pepper


  1. Wash and pat dry the eggplant, then cut into rounds that are between 1/4 inch to 1/2 inch thick (1 cm)

  2. Place all the slices in a single layer and sprinkle with sea salt on both sides, transfer into a colander and let them sit for 30 minutes

  3. Meanwhile, roughly chop 6 cloves garlic and add into a mortar, along with 1/4 cup finely chopped parsley and a pinch of sea salt, using a pestle, pound down until you form a paste like texture

  4. After 30 minutes, transfer the slices of eggplant over some paper towels, all in a single layer, pat completely dry and season with black pepper just on one side

  5. Heat a large nonstick grill pan or fry with a medium-high heat

  6. After 4 minutes and the pan is hot, drizzle in 1 tbsp (15 ml) extra virgin olive and add the slices of eggplant, in a single layer, so cook in batches, cook for 2 1/2 to 3 minutes per side, then transfer into a serving dish, do this until all the eggplant is done

  7. Using the same pan, lower to a low heat, add in 1 tbsp (15 ml) extra virgin olive oil and the garlic mixture, mix continuously for 30 seconds, then remove from the heat

  8. Spread the garlic mixture over the slices of eggplant, then sprinkle with a kiss of sweet smoked Spanish paprika, enjoy!

    This recipe was created by Albert Bevia, a Spanish food blogger at Spain On A Fork