The Best Easy Aubergine Steak (Gluten Free, Vegan)

Prep: 5 minutesCook: 45 minutesTotal: 50 minutes
Yield: serves 2Category: Dinners
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These delicious aubergine steaks are simple to make and just bursting with flavour! In my household steak night was a little bit of a tradition and we would regularly have steak, chips, portobello mushrooms, broccoli, onion rings, etc until I messed it all up by going vegan.

Steak was a huge favourite of mine and the meat free versions available in supermarkets remind me of firm burgers which I just don’t think cut it for this type of meal. I decided to take matters into my own hands and started experimenting with this aubergine steak recipe.

This recipe is perfect if you are looking to complete your vegan steak night but, like me, aren’t overly keen on the meat free substitutes and are a bit sick of cauliflower versions! It is probably natural to be a little bit skeptical of this, given that its an aubergine, but my meat eating, vegetable dodging wife actually requests this which hopefully acts as an indication of how tasty it is! The marinade soaks into the aubergine flesh making it burst with flavour and the skin goes all lovely and caramelised, turning the humble aubergine into a bit of a show stopper!

I serve this with chips, onion rings, a variety of vegetables and some kind of homemade creamy sauce however, it is also amazing drizzled with my 5 Minute Chimichurri, which you can find here, or as the main event in an easy traybake. These steaks also work well served alongside my Lemon and Rosemary Wedges or my Warm New Potato & Harissa Chickpea Salad.

I have noted the bake time for my aubergine steak recipe to be approximately 45 minutes, make sure you check on the aubergines once 30 minutes have passed just to make sure they’re not burning as some ovens are hotter than others.

If you like this recipe you may also like my Miso & Ginger Glazed Aubergine which can be found here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 2 aubergines
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 garlic clove
  • 1/2 tsp paprika
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 1/4 tsp garlic salt
  • pinch sea salt
  • pinch black pepper


  1. Mince the garlic clove and place in a small bowl along with the olive oil, lemon juice and seasoning, stir well
  2. Slice the aubergines in half lengthways and place the four sides on a baking tray, fleshy side facing up
  3. Baste the top of the aubergines in the olive oil marinade, repeat this process until all of the marinade has been used up
  4. Place in a preheated oven to bake at 180 degrees Celsius for approximately 45 minutes, checking on them at the 30 minute point to ensure they are not starting to burn


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