Grilled Seitan with Aubergine

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 8

   Finish with a generous sprinkle of fresh chopped parsley and an extra grind of black pepper. Serve immediately while everything is still warm.