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    Home » Recipes » Teriyaki Grilled Aubergine (Eggplant – Vegan & GF)

    Teriyaki Grilled Aubergine (Eggplant – Vegan & GF)

    Sep 5, 2020 by The Pesky Vegan | This post may contain affiliate links, meaning I may earn a small commission on any purchases made through those links. | 6 Comments

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    This teriyaki grilled aubergine is a great addition to any vegan barbecue. Golden, slightly crispy, and gluten-free, you can enjoy it as either a side or a main.

    Grilled Eggplant with Salad and Spring Onions

    Brush over the remaining marinade during cooking to add some sweet, savoury, salty, and aromatic flavours, then again at the end for a nice teriyaki glaze.

    You can marinate the aubergine for as little as 30 minutes, but for the best results I’d recommend making it slightly ahead of time and marinating for an hour or two.

    For similar vegan BBQ recipes, check out these grilled tofu skewers, grilled teriyaki tofu steaks, and grilled king oyster mushrooms.

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Is grilled aubergine healthy?

    Teriyaki Eggplant Grilling on BBQ

    Aubergines – otherwise known as eggplants – are a brilliant source of dietary fibre, as well as vitamins and minerals such as potassium. They're also very low in calories, making them great for recipes like healthy aubergine curry or Moroccan zaalouk.

    It’s worth pointing out that the nutrition info for this teriyaki grilled aubergine reflects the full amount of the marinade ingredients. Since you’re not likely to consume all of the marinade when grilling the aubergine, it means items like sodium will be lower than stated.

    How to make the teriyaki marinade

    Teriyaki Aubergine Ingredients

    In a large freezer bag or bowl, mix together the tamari/soy sauce, mirin, agave syrup, sesame oil, garlic, and ginger. The great thing about a freezer bag is that you can use your hands to combine everything without any mess.

    Remove the tops of the aubergines and cut each one lengthways into six slices. Add the slices to the marinade bag/bowl, taking a couple of minutes to coat the aubergine evenly.

    Leave to marinate in the fridge for at least 30 mins, but ideally for an hour or two. Turn once or twice during this time to coat with the marinade.

    Teriyaki Aubergine Marinade Bag

    Again, a freezer bag makes it easy to move everything around and you can use the zip seal to help trap the flavour. If using a bag, remember to wash it out and reuse in future!

    Barbecuing the aubergine

    Preheat the barbecue/grill to a medium heat (not scorching hot or else the aubergine will quickly burn). Add the aubergine slices and cook for approx. 3-4 minutes on each side, brushing regularly with the leftover marinade.

    Teriyaki Aubergine on Grill Close-Up

    The aubergine should develop slight char marks on both sides. Remove from the grill and serve, adding a final brush of the teriyaki marinade.

    Pan-frying the aubergine

    In a frying pan or griddle pan, heat a small amount of cooking oil on medium heat. Add the aubergine slices and cook for 2-3 minutes on each side or until they start to turn golden.

    Once the aubergine has been cooked on both sides, add some of the remaining marinade to the pan and cook for a few more minutes, turning the slices once or twice. This will help to add a little extra flavour, glaze the aubergine, and create a sauce for serving.

    Remove from the pan and serve, drizzling over any sauce left in the pan.

    Serving suggestions

    Grilled Teriyaki Aubergine on BBQ Table

    To serve this teriyaki aubergine, remove it from the heat and brush once again with the marinade to add a final glaze. I like it as a BBQ side dish, with simple toppings such as toasted sesame seeds and sliced spring onions.

    You could also make it the star of the show, with sides such as boiled rice or rice noodle salad and steamed veg. Other sides include:

    • Rainbow Slaw with Sesame Ginger Dressing
    • Courgette and Carrot Salad with Peanut Dressing
    • Cucumber Salad with Sesame Ginger Dressing
    • Five-Spice Cucumber Stir-Fry
    • Mediterranean Couscous Salad
    • Moroccan Couscous with Roasted Veg
    • Three-Bean Salad with Lemon, Mint and Parsley
    • 10-Minute Chickpea Salad
    • Easy Roasted Cauliflower
    • Crispy Baked Potato Wedges

    Recipe FAQ

    What else can I use the teriyaki marinade for?

    My recipe for grilled teriyaki tofu steaks is very similar to this one, so check it out if you fancy giving it a go. You can also use this marinade with other ingredients such as tempeh or mushrooms.

    What about leftover marinade?

    I’d encourage you to not throw it away – it’s full of flavour that you can use as the base for stir-fry sauces or other savoury dishes such as soups or stews.

    Is this recipe gluten-free?

    If this recipe needs to be 100% gluten-free, make sure you use a GF soy sauce or tamari (a Japanese variant of soy sauce that’s usually gluten-free).

    How long will it keep for?

    Store the cooked aubergine in the fridge for up to four days, or in the freezer in a sealed container or resealable bag for up to six months.

    Variations and tips

    Grilled Teriyaki Aubergine in Bowl Close-Up
    • Quantity: This amount of aubergine is good as a BBQ side for around four people, or as a main for two people along with other sides.
    • Marinating time: I would marinate the aubergine for at least 30 mins, but ideally for an hour or two.
    • Sear marks: If you want some fancy-looking criss-cross marks on your aubergine slices, position them at a 45° angle to the grill bars and then rotate 90° after a few minutes, before flipping over and doing the same on the other side.
    • Cooking oil: If your aubergine seems to be burning or sticking to the grill, reduce the heat and brush with a little cooking oil. 
    • Agave syrup: If you don’t have agave syrup, you can replace this with maple syrup or sugar. If using sugar, you’ll want to make sure that this has dissolved in the marinade mix.

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

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    More vegan recipe ideas

    If you liked this recipe, you may also enjoy:

    • Sesame-Lime Grilled Tempeh
    • Aubergine Curry
    • Grilled Asparagus in Foil
    • Spinach Couscous
    • Singapore Noodles with Tofu
    • Crispy Tofu Stir-Fry
    • Grilled Carrots with Lemon & Thyme
    • Vietnamese-Style Rice Paper Rolls

    You can also check out my full list of vegan BBQ recipes.

    Full recipe

    Teriyaki Grilled Aubergine Feature

    Teriyaki Grilled Aubergine (Eggplant)

    The Pesky Vegan
    This teriyaki grilled aubergine is a great addition to any vegan barbecue. Golden, slightly crispy, and gluten-free, you can enjoy it as either a side or a main.
    5 from 3 votes
    Rate this Recipe Pin Recipe Print Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Marinating Time 30 minutes mins
    Total Time 45 minutes mins
    Course BBQ, Main Course, Side Dish
    Cuisine Gluten-free, Japanese, Vegan
    Servings 4
    Calories 132 kcal

    Ingredients
     

    • 2 aubergines (eggplants)
    • 3 tablespoons tamari (or soy sauce if not GF)
    • 2 tablespoons mirin (see notes)
    • 2 tablespoons agave syrup or maple syrup
    • 2 teaspoons sesame oil
    • 2 cloves garlic, minced or finely chopped
    • 1 inch piece of ginger, minced or finely chopped
    • toasted sesame seeds, to serve (optional)
    • sliced spring onions, to serve (optional)
    Prevent your screen from going dark

    Instructions
     

    Marinade

    • In a large freezer bag or bowl, mix together the tamari/soy sauce, mirin, agave syrup, sesame oil, garlic, and ginger. The great thing about a freezer bag is that you can use your hands to combine everything without any mess.
    • Remove the tops of the aubergines and cut each one lengthways into six slices. Add the slices to the marinade bag/bowl, taking a couple of minutes to coat the aubergine evenly. Leave to marinate in the fridge for at least 30 mins, but ideally for an hour or two. Turn once or twice during this time to coat with the marinade.

    BBQ/grill

    • Preheat the barbecue/grill to a medium heat (not scorching hot or else the aubergine will quickly burn). Add the aubergine slices and cook for approx. 3-4 minutes on each side, brushing regularly with the leftover marinade. The aubergine should develop slight char marks on both sides.
    • Remove from the grill and serve, adding a final brush of the teriyaki marinade before sprinkling with toasted sesame seeds and sliced spring onions.

    Pan-fry

    • In a frying pan or griddle pan, heat a small amount of cooking oil on medium heat. Add the aubergine slices and cook for 2-3 minutes on each side or until they start to turn golden.
    • Once the aubergine has been cooked on both sides, add some of the remaining marinade to the pan and cook for a few more minutes, turning the slices once or twice. This will help to add a little extra flavour, glaze the aubergine, and create a sauce for serving.
    • Remove from the pan and serve, drizzling over any sauce left in the pan and sprinkling with toasted sesame seeds and sliced spring onions.
    Rate this recipe 👇

    Notes

    Leftover marinade: When it comes to leftover teriyaki marinade, I’d encourage you to not throw it away – it’s full of flavour that you can use as the base for stir-fry sauces or other savoury dishes such as soups or stews.
    Quantity: This amount of aubergine is good as a BBQ side for around four people, or as a main for two people along with other sides.
    Serving suggestions: I like this aubergine as a BBQ side dish, with simple toppings such as toasted sesame seeds and sliced spring onions. You could also make it the star of the show with sides such as boiled rice or rice noodle salad, steamed veg, rainbow slaw with sesame ginger dressing, courgette and carrot salad with peanut dressing, Cajun-spiced baked potato wedges, and easy roasted cauliflower.
    Marinating time: I would marinate the aubergine for at least 30 mins, but ideally for an hour or two. Turn once or twice during this time to coat with the marinade.
    Cooking time: This will vary slightly depending on the type of barbecue/grill, the cooking temperature, and how thick your aubergine slices are.
    Reuse your freezer bag: If using a freezer bag for the marinade, remember to wash it out and reuse in future. Note that acidic ingredients may weaken the bag over time, but you should be able to get at least a few uses out of it.
    Sear marks: If you want some fancy-looking criss-cross marks on your aubergine slices, position them at a 45° angle to the grill bars and then rotate 90° after a few minutes, before flipping over and doing the same on the other side.
    Cooking oil: If your aubergine seems to be burning or sticking to the grill, reduce the heat and brush with a little cooking oil. 
    Mirin: If you don’t have mirin, you can swap this out for e.g. sake, dry sherry, marsala wine, dry white wine, or rice wine vinegar. If using any of these substitutes, you’ll want to add an extra teaspoon of agave syrup or sugar for every tablespoon (and note that those ingredients may not always be strictly vegan).
    Agave syrup: If you don’t have agave syrup, you can replace this with maple syrup or sugar. If using sugar, you’ll want to make sure that this has dissolved in the marinade mix.
    Garlic & ginger: You want the garlic and ginger to be very finely chopped or minced, almost to a paste. On that note, you could also use shop-bought pastes.
    Salt/pepper/seasoning: I find that the salty tamari/soy sauce and other aromatics provide tonnes of flavour, but feel free to add any additional seasonings you like.
    Gluten-free: Tamari is a variant of soy sauce that’s usually gluten-free. If this recipe needs to be 100% gluten-free, make sure you use a GF soy sauce or tamari.
    Storage: You can store the cooked aubergine in the fridge for up to four days or freezer for up to six months.
    If you liked this recipe, you might also enjoy:
    • Grilled Teriyaki Tofu Steaks
    • Teriyaki Tempeh Stir-Fry
    • Grilled King Oyster Mushroom Steaks
    • Singapore Noodles with Tofu
    • 5-Minute Peanut Noodles
    • Crispy Tofu Stir-Fry
    • Grilled Carrots with Lemon & Thyme
    • Vietnamese-Style Rice Paper Rolls
     
    * The nutrition info below is for one serving of the grilled aubergine, based on a total of four servings.
    Note: The nutrition info reflects the full amount of the marinade ingredients. Since you’re not likely to consume all of the marinade when grilling the aubergine, it means items like sodium will be lower than stated.

    Nutrition

    Calories: 132kcalCarbohydrates: 27gProtein: 4gFat: 2gSaturated Fat: 0.5gSodium: 825mgPotassium: 553mgFiber: 7gSugar: 18gVitamin A: 53IUVitamin C: 6mgCalcium: 26mgIron: 1mg
    Nutrition Facts
    Teriyaki Grilled Aubergine (Eggplant)
    Amount Per Serving
    Calories 132 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Saturated Fat 0.5g3%
    Sodium 825mg36%
    Potassium 553mg16%
    Carbohydrates 27g9%
    Fiber 7g29%
    Sugar 18g20%
    Protein 4g8%
    Vitamin A 53IU1%
    Vitamin C 6mg7%
    Calcium 26mg3%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword aubergine recipe, eggplant recipe, vegan barbecue
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan
    Get ingredientsBrowse ingredients for this recipe and more at Zero Waste Bulk Foods! UK only. Free delivery on orders over £60. I may earn a small commission on purchases made through the link above.

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      Recipe Rating




    1. Karen

      August 16, 2023 at 8:05 pm

      5 stars
      This is actually awesome "fast food" for lunch! I was looking for an aubergine recipe, thinking it would be for dinner. When I saw how easy this was to prepare AND that I didn't need to salt the aubergine in advance as I have done for years and year, I thought that this could be a quick lunch. Prepping the marinade was fast, so I just planned it about an hour before lunch. While searching for the aubergine recipes, I happened to see the grilled teriyako tofu steas recipe as well. I decided to make both, and then I could prep 2-3 meals in one go. I pan-fried them, but I had so much I had to do it in two rounds. As a result, when I set the first portion to one side while frying up the second batch, I started nibbling at the first portion. I ended up eating it all at one go because it was SO DELICIOUS!! I also threw in an extra tomato and two small yellow peppers I had lying around. They picked up the sauce in the pan, so they were delicious, too. Fried aubergine is always nice, but I thought I had to deal with breadcrumbs and use a lot of time to prepare them. This recipe had the aubergine taste I was looking for, but such a different twist. Finally, a delightful mid-week lunchtime treat! Yum! (This review applies to the tofu recipe, too! :))

      Reply
      • The Pesky Vegan

        August 19, 2023 at 2:33 pm

        Thanks for the rave review for both recipes – really glad to hear you enjoyed them!

        Reply
    2. Lidia

      January 14, 2023 at 6:06 pm

      5 stars
      I used this recipe to accommodate a vegetarian guest at my guesthouse.
      After marinating it for about 2 hours, I baked it in the oven for about 30 minutes and then transferred it to a pan and pan fried slowly to caramelize the aubergine.
      Added some garlic plant-based butter at the end.
      It was very tasty indeed!
      Thank you for this great recipe.
      From: umVangati House, South Africa.

      Reply
      • The Pesky Vegan

        January 21, 2023 at 8:17 am

        Great to hear you enjoyed it, greetings from the UK to SA!

        Reply
    3. Vicky

      October 04, 2020 at 1:24 pm

      5 stars
      Aubergine steaks - yum x

      Reply
      • The Pesky Vegan

        October 05, 2020 at 9:03 am

        Thanks for the review!

        Reply

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