Grilled Tempeh with Aubergine
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and delivers serious flavor. Grilled tempeh with aubergine is a beautiful celebration of plant based cooking, and tempeh is packed with protein and probiotics that support digestion. The miso tahini glaze brings everything together with umami depth, while the charred vegetables get wonderfully smoky and tender on the grill. Fresh cilantro and sesame seeds add brightness and texture at the end. It's simple enough for a casual meal yet impressive enough to serve guests.
Ella x
Ingredients
- 454 gtempeh(cut into 8 slices lengthwise)
- 2 mediumaubergine(cut lengthwise into 1/4-inch slices)
- 4 tablespoonsolive oil
- 3 tablespoonswhite miso paste
- 2 tablespoonstahini
- 2 tablespoonsrice vinegar
- 1 tablespoonagave nectar
- 2 clovesgarlic(minced)
- 1 tablespoonfresh ginger(grated)
- 2 tablespoonssesame seeds(toasted)
- 237 mlfresh cilantro(chopped)
- 2scallions(sliced)
Detail level
Instructions
- 1
Bring a pot of salted water to a boil and steam the tempeh slices for 10 minutes to soften and reduce bitterness. Remove and pat dry with paper towels.
Tip: Steaming the tempeh helps it absorb the glaze better and improves its texture on the grill.
- 2
In a small bowl, whisk together miso paste, tahini, rice vinegar, agave, garlic, and ginger until smooth. Add water one tablespoon at a time until you reach a drizzlable consistency. Set aside.
Tip: The glaze should be thick but pourable; adjust water as needed based on miso saltiness.
- 3
Preheat your grill or grill pan to medium-high heat. Brush both sides of the tempeh and aubergine slices with olive oil and season with salt and pepper.
Tip: Oil prevents sticking and helps create those beautiful grill marks.
- 4
Grill the aubergine slices for 3-4 minutes per side until they have char marks and are fork-tender. Transfer to a serving platter.
Tip: Don't move the aubergine around too much; let it sit to develop color.
- 5
Grill the tempeh slices for 4-5 minutes per side until golden brown with crispy edges. Transfer to the platter with the aubergine.
Tip: The tempeh will develop a nutty flavor and firm exterior with proper grilling.
- 6
Drizzle the miso-tahini glaze over the grilled tempeh and aubergine. Sprinkle with toasted sesame seeds, fresh cilantro, and sliced scallions.
Tip: Add the glaze just before serving to keep the vegetables from becoming soggy.
- 7
Serve warm, optionally with steamed rice or crusty bread to soak up the glaze.
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