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.
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 teriyaki tofu steaks and grilled king oyster mushrooms.
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Is grilled aubergine healthy?
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
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.
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.
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
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
- Easy Roasted Cauliflower
- Crispy Baked Potato Wedges
Recipe FAQ
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.
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.
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).
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
- 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.
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More vegan recipe ideas
If you liked this recipe, you may also enjoy:
- Aubergine Curry
- One-Pot Aubergine Zaalouk
- Spinach Couscous
- Singapore Noodles with Tofu
- 5-Minute Peanut Noodles
- 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 (Eggplant)
Ingredients
- 2 aubergines (eggplants)
- 3 tablespoons tamari or soy sauce
- 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)
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.
Notes
- 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
Nutrition
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Lidia
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.
The Pesky Vegan
Great to hear you enjoyed it, greetings from the UK to SA!
Vicky
Aubergine steaks - yum x
The Pesky Vegan
Thanks for the review!