Grilled Seitan with Aubergine
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite summer meals because it comes together in just over an hour and tastes restaurant quality. Seitan is wonderfully protein packed, making it a satisfying meat alternative that keeps you full, while the charred aubergine brings this earthy, smoky character that pairs beautifully with fresh herbs and garlic. The best part is you probably have most of these ingredients in your pantry already. Just slice, season, and grill. It's simple enough for a weeknight dinner but impressive enough to serve guests.
Ella x
Ingredients
- 500 gseitan(sliced into 1-inch thick steaks)
- 2 mediumaubergine(halved lengthwise)
- 6 tablespoonsolive oil
- 6garlic cloves(thinly sliced)
- 3 tablespoonsfresh lemon juice
- 2 sprigsfresh rosemary
- 2 sprigsfresh thyme
- 1½ teaspoonssea salt
- ¾ teaspoonsblack pepper
- 1 teaspoonsmoked paprika
- 2 tablespoonsbalsamic vinegar
- 3 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Pat seitan steaks dry with a clean kitchen towel and brush both sides with 2 tablespoons of olive oil. Season generously with sea salt, black pepper, and smoked paprika. Set aside for 10 minutes to absorb the flavors.
Tip: Drying the seitan helps it develop a better crust on the grill.
- 2
Score the cut surface of the aubergine halves in a crosshatch pattern, cutting about 1/4 inch deep. Brush generously with 2 tablespoons of olive oil and season with salt and pepper on both sides.
Tip: Scoring helps the aubergine absorb flavors and cook more evenly.
- 3
Heat your grill to medium-high heat (around 200°C/400°F). Once hot, grill the aubergine flesh-side down for 8-10 minutes until deeply charred, then flip and grill the skin side for 4-5 minutes. Transfer to a plate.
Tip: Don't move the aubergine too often—let it sit to develop those beautiful char marks.
- 4
Place seitan steaks on the grill and cook for 5-6 minutes per side without moving them frequently, until golden grill marks appear and the exterior is caramelized.
Tip: Letting the seitan sit allows the proteins to form a flavorful crust.
- 5
While the seitan and aubergine grill, warm 2 tablespoons of olive oil in a small pan over low heat. Add the sliced garlic and fresh rosemary and thyme sprigs. Cook gently for 4-5 minutes until the garlic is golden and crispy, stirring occasionally. Remove from heat and discard the herb sprigs.
Tip: Watch the garlic carefully to prevent burning—it should turn golden, not brown.
- 6
In a small bowl, whisk together the lemon juice and balsamic vinegar with a pinch of salt and pepper.
Tip: This bright vinaigrette balances the smoky flavors beautifully.
- 7
Arrange the grilled seitan steaks and aubergine halves on a serving platter. Drizzle the lemon-balsamic dressing over everything, then pour the warm garlic-herb oil with crispy garlic chips on top.
Tip: Warm oil releases the aromatic compounds and tastes richer than cold dressing.
- 8
Finish with a generous sprinkle of fresh chopped parsley and an extra grind of black pepper. Serve immediately while everything is still warm.
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