Roasted Seitan with Aubergine
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just an hour and requires minimal fussing. Roasted seitan and aubergine is a deeply satisfying plant based dish that feels far more elegant than the effort it takes. The pomegranate molasses brings this wonderful sweet and tangy complexity that ties everything together, while the smoked paprika adds warmth and depth. Aubergine is packed with antioxidants and fiber, making it as nourishing as it is delicious. The whole thing roasts beautifully in one go, and those pomegranate seeds at the end add a fresh burst of brightness that guests absolutely love.
Ella x
Ingredients
- 400 gseitan(cut into 2cm thick steaks)
- 2 mediumaubergine(cut into 2cm rounds)
- 5 tablespoonsolive oil
- 4 clovesgarlic(minced)
- 2 teaspoonsfresh thyme(dried or 1 tablespoon fresh)
- 1 teaspoonsmoked paprika
- 3 tablespoonspomegranate molasses
- 1 tablespoonmaple syrup
- 2 tablespoonsbalsamic vinegar
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 118 mlpomegranate seeds(for garnish)
- 2 tablespoonsfresh parsley(chopped for garnish)
Detail level
Instructions
- 1
Preheat your oven to 200°C (390°F). Pat the seitan steaks dry with kitchen paper to help them develop a golden crust during roasting.
Tip: Drying the seitan ensures better browning and texture.
- 2
In a small bowl, combine minced garlic, thyme, smoked paprika, half the salt, and black pepper. Rub this spice mixture evenly over both sides of each seitan steak.
Tip: Let the seasoned seitan sit for 5 minutes to allow flavors to penetrate.
- 3
Arrange aubergine rounds on a large baking sheet. Brush both sides lightly with 2 tablespoons of olive oil and sprinkle with remaining salt. Roast for 15 minutes until they begin to soften.
Tip: Salting aubergine helps draw out excess moisture for better caramelization.
- 4
While the aubergine roasts, heat the remaining 3 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once hot, carefully place the seitan steaks in the skillet and sear for 2-3 minutes per side until golden brown.
Tip: Don't overcrowd the pan; work in batches if needed.
- 5
Remove the aubergine from the oven and push to the sides of the sheet. Carefully transfer the seared seitan steaks from the skillet to the baking sheet, nestling them among the aubergine.
Tip: You can keep the skillet on the heat for the glaze in the next step.
- 6
In the same skillet, whisk together pomegranate molasses, maple syrup, and balsamic vinegar. Heat gently for 1 minute until combined, then drizzle this glaze over the seitan and aubergine on the baking sheet.
Tip: The glaze will caramelize slightly as everything finishes roasting.
- 7
Return the baking sheet to the oven and roast for 15-18 minutes until the seitan is heated through and the aubergine is completely tender and golden at the edges.
Tip: The edges of the aubergine should be slightly crispy for the best texture.
- 8
Remove from the oven and transfer the seitan and aubergine to a serving platter. Scatter pomegranate seeds and fresh parsley over the top for color and freshness. Serve immediately while warm.
Tip: The pomegranate seeds add bursts of tartness that complement the savory glaze beautifully.
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