Jamaican Jerk Grilled Eggplant (30 Minutes!) by Minimalist Baker

Spicy Jamaican jerk spiced grilled eggplant! Ready in 30 minutes, incredibly flavorful, and the perfect plant-based side dish!

Original recipe

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Time

Prep: 20mins Cook: 10mins Total: 30mins

Nutrition

Calories
73 kcal
Carbohydrate content
9.4 g
Fat content
3.9 g
Fiber content
3 g
Protein content
1.9 g
Saturated fat content
3.2 g
Serving size
1 "steaks"
Sodium content
660 mg
Sugar content
5.5 g

Ingredients

Instructions

  1. In a small mixing bowl, mix together cinnamon, coriander, all spice, 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 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 adjust flavor as needed, adding 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.