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jamaican jerk grilled eggplant

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Jamaican Jerk Grilled Eggplant

If you like spicy, saucy food, this recipe is for you. And seeing as we are about to enter grilling season (at least in the Pacific Northwest!), it’s the perfect time for another a grillable plant-based recipe. This is a beautiful side dish or appetizer. Don’t sweat it if you’re missing a couple of spices. If you’re checking most of the boxes, you’re good!

Ingredients :
  • black pepper
  • sea salt
  • cayenne pepper (optional)
  • 1 stalk green onion
  • 1 tsp. fresh grated ginger
  • 1 tbsp. coconut sugar or maple syrup
  • 1 tbsp. grape seed or olive oil
  • 1 tbsp. lime juice
  • 1/4 cup vegan BBQ sauce
  • 1 serrano or habanero pepper
  • 3 stalks green onions or scallions
  • 2 tbsp. melted coconut oil
  • 2 tbsp. coconut sugar or maple syrup
  • 1/4 cup tamari or coconut aminos
  • 3 tbsp. lime juice
  • 1 tbsp. fresh grated ginger
  • 4 cloves garlic, minced
  • 2 tbsp. fresh thyme
  • 1/2 tsp. black pepper
  • 1/2 tsp. sea salt
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. allspice
  • 1 tbsp. ground coriander
  • 1 tsp. ground cinnamon
  • 1 large eggplant
Directions :
  1. In a small mixing bowl, mix together cinnamon, coriander, allspice, cayenne, salt, pepper, thyme, garlic, ginger, lime juice, tamari, coconut sugar, coconut oil, green onions or scallions, and serrano/habanero pepper.
  2. Taste and adjust flavor as needed, adding more tamari for saltiness, lime juice for acidity, fresh herbs for earthy flavor, coconut sugar for sweetness, pepper for heat, or garlic for bite / zing.
  3. Slice eggplant vertically (lengthwise) into 1/2-inch-thick "steaks" and generously brush both sides with the marinade.
  4. Heat up a grill or grill pan to medium-high heat and lightly oil/grease to discourage the eggplant from sticking. Once hot, add eggplant and grill on both sides until golden brown and grill marks are present - about 3-5 minutes each side.
  5. In the meantime, prepare the sauce (optional!) by adding BBQ sauce, lime juice, oil, coconut sugar/maple syrup, ginger, salt, pepper, onion, and cayenne pepper to a small and whisking to combine. Taste and add more lime for acidity, coconut sugar for sweetness, cayenne for heat, or salt for saltiness.
  6. Serve grilled eggplant as is or over rice, over cauliflower rice, or with sauce (optional), and garnish with fresh herbs, such as parsley or green onion. Best when fresh! Leftovers won't be as good as fresh, but they will keep in the refrigerator up to 2-3 days.

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