Teriyaki Grilled Aubergine (Eggplant)
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.
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)
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
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
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.
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.