Soy and sesame marinated aubergine

soy marinated aubergine

It can be tempting to try and overcomplicate vegetarian BBQ food, scouring the internet for interesting recipes or trawling through recipe books in search of something that’ll taste good. I’ll let you in on a secret: basically everything tastes good when it’s been on a coal BBQ for a few minutes. You can toss most vegetables on the grill with a bit of salt and pepper and they’ll be great, but if you want something with extra punch and flavour then a marinade is the way to go. The one in this recipe has a great balance of sweet and sour and works well alongside other BBQ staples like a creamy potato salad or some leaves or a slaw with a zesty dressing.


2 aubergines
2 spring onions, sliced
1 clove of garlic, finely chopped
a thumb sized piece of fresh ginger, finely chopped
4 tbsp soy sauce
2 tbsp brown sugar
1 tbsp rice wine vinegar
1 tbsp sesame oil
1 tbsp sesame seeds

  1. Slice up your aubergine lengthways into 1cm slices
  2. Lay them on a tray or in a Tupperware pot or plate with a lip so it can contain the marinate without it spilling
  3. In a small jug or bowl, mix together the soy sauce, sesame oil, brown sugar, rice wine vinegar, ginger and garlic
  4. Pour the marinade over the aubergines and leave for one hour or preferably overnight
  5. Cook on the BBQ until charred or on a griddle pan/frying pan for a couple of minutes on each side
  6. Serve with chopped spring onions and sesame seeds sprinkled over the top

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