There are lots of recipes out there for grilled meat. But what if you want to grill something vegetarian? Grilling vegetables is both delicious and simple. However, you have to ensure the vegetables in question do not become dry and dull. In addition, I also think that you need good seasoning for it to be really appetizing.

Eggplant and zucchini are two of the easiest vegetables to grill because they have a rather meaty texture and do not need to be pre-cooked before they end up on the grill, unlike root vegetables, which may need to be blanched first.

This recipe for grilled eggplant with hot soy and sesame marinade is suitable for those who want to grill vegetarian. The whole thing is also vegan. 

Eggplants Are Perfect For Grilling

Making grilled eggplant with hot soy and sesame marinade is easy. You only need two 10 ounces, or so, sized eggplants that you halve. For the whole thing, mix a dressing of sesame oil, rapeseed oil, Japanese soy and sriracha sauce—with which you generously brush the eggplants. 

Japanese soy is the less transparent soy that is not as salty as the Chinese variety. Sriracha sauce, also found on the Asian shelf, is a chili sauce with a well-rounded taste. If you do not like hot food, you just skip it. A little salt and pepper, a handful of peeled sesame seeds, and chopped herbs can then crown your dish.

Serve the grilled eggplants with a good, hearty dressed salad. This recipe is not only vegan but also gluten-free and lactose-free. Of course, it also depends on what you choose to serve for accompaniments.

Grilled Eggplant With Hot Soy and Sesame Marinade

For: 4 people


  • 2 aubergines (about 10 oz each)
  • 2 tablespoons sesame oil
  • 2 tablespoons rapeseed oil
  • 1 tablespoon Japanese soy
  • 1 tablespoon sriracha sauce
  • salt, pepper
  • peeled sesame seeds
  • ¼ cup chopped, fresh herbs, e.g., parsley, oregano, basil or thyme


  • Mix sesame oil and rapeseed oil with soy and sriracha sauce.
  • Wash the aubergines and halve them. Light the grill or heat a grill pan.
  • Start by grilling the outside of the aubergines facing down. Press them a little, so the curved outside becomes a little flatter at the bottom and lies more firmly. Brush the up-facing fleshy surface with the marinade. Add salt and pepper—grill for a few minutes.
  • Turn the fleshy surface down and grill until it has nicely charred stripes. 
  • Brush the skin with marinade and turn the eggplant back to the skinned side down on the grill. Cook until the vegetable has softened. Sprinkle over sesame seeds and chopped herbs.

Leave a Reply

Your email address will not be published.