Marinated grilled aubergines

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Marinated grilled aubergines

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Adjust Servings:
1 medium-sized Aubergine
1 pack extra-firm Tofu
1 tablespoon Toasted sesame oil
For the ginger marinade:
5 tablespoons Toasted sesame oil
1 teaspoon Garlic paste
2 tablespoons grated Ginger
For the Hoisin marinade:
3 tablespoons Hoisin sauce
3 tablespoons Soy sauce
1 tablespoon dried Chive
For the salsa:
2 tablespoons diced Cashew cheese Alternatively, you can use vegan feta cheese
4 roasted Sweet bell peppers Use jarred peppers
1 Italian Tomato

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  • Gluten-Free
  • Keto
  • Kid-Friendly
  • Low FODMAP
  • Low-Carb

If you're looking for a stunning dish to bring to the table, look no further. These grilled aubergines not only are beautiful to see, but they are also flavourful and refreshing.

  • 25 minutes
  • Serves 4
  • Easy


  • For the ginger marinade:

  • For the Hoisin marinade:

  • For the salsa:



In this recipe, the aubergine is marinated twice: before grilling them, in a garlic-and-ginger marinade, and after grilling in a Tamari-and-Hoisin sauce.  The aubergine is then topped with a roasted pepper, fresh tomato, and vegan cheese salsa. To accompany the aubergine, we have done the same with some extra-firm tofu.

This is a delicious dish that can be served as an entry at a party, or as a light summer meal.

To prepare it, cut the aubergine in slices. Prepare the two marinades by whisking the ingredients together in separate bowl. Prepare the salsa by mixing together all the salsa ingredients. Cut the tofu into slices.

Brush the aubergines and the tofu on both sides with the ginger marinade, then grill them and transfer them to the serving plate. Brush the upper side of the aubergines and the tofu with the Hoisin marinade, then top the aubergine with the salsa.

Serve and enjoy!

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5 minutes

Slice and dice

Rinse well the aubergine and the tomato. Chop off both ends of the aubergine and discard them. Slice the aubergine lengthwise and dice the tomato. Pat dry the tofu and slice it into sticks. Dice the cashew cheese and slice the roasted peppers.

5 minutes

Prepare the marinades and the salsa

In one bowl, whisk together the ingredients of the ginger marinade. Use a second bowl to whisk together the ingredients of the Hoisin marinade. Finally, use a third bowl to mix together the salsa ingredients.

3 minutes


Brush the grilling pan with a little toasted sesame oil, then heat it. Brush the aubergines and the tofu with the ginger marinade on both sides.

10 minutes


Grill the aubergine until you see on both sides the marks of the grill. The slices should be soft and not dry. Transfer the aubergine slices to the serving plate, then grill the tofu.

2 minutes

Brush again

Brush the upper side of the aubergine and the tofu with the Hoisin marinade. Then, top each aubergine with a couple of teaspoons of salsa.



Serve your grilled aubergines in a large platter for a more scenic effect, or create small dishes for people to pick and enjoy.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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