Spicy Jamaican Jerk Spiced Grilled Eggplant

Name: Spicy Jamaican Jerk Spiced Grilled Eggplant
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 10 min
Ingredients: 1 large eggplants (or sub 2 small per 1 large); 3 stalks green onions or scallions, thinly sliced; 1 medium serrano or habanero pepper, thinly sliced and seeds removed; 1 tsp ground cinnamon; 1 tbsp. ground coriander; 1/4 tsp all spice; 1/4 tsp cayenne pepper; 1/2 tsp each sea salt and black pepper; 2 tbsp. fresh thyme; 4 cloves garlic, minced (~2 tbsp. minced garlic per 4 cloves); 1 tbsp. fresh grated ginger; 3 tbsp. lime juice; 1/4 cup tamari or coconut aminos; 2-3 tbsp. coconut sugar or maple syrup (plus more to taste); 2 tbsp. melted coconut oil (or grape seed or avocado oil // plus more for grilling); 1/4 cup vegan BBQ sauce; 1 tbsp. grape seed or olive oil; 1 tbsp. coconut sugar or maple syrup; 1 tbsp. lime juice; 1 tsp fresh grated ginger; 1 pinch each sea salt and black pepper; 1 stalk green onion, thinly sliced; 1 pinch cayenne pepper (optional)

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Spicy Jamaican Jerk Spiced Grilled Eggplant

Recipe by GenevaWatsonCourse: Sides, AppetizersCuisine: JamaicanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

Ingredients

For Eggplant
1 large eggplants (or sub 2 small per 1 large)
3 stalks green onions or scallions, thinly sliced
1 medium serrano or habanero pepper, thinly sliced and seeds removed
1 tsp ground cinnamon
1 tbsp. ground coriander
1/4 tsp all spice
1/4 tsp cayenne pepper
1/2 tsp each sea salt and black pepper
2 tbsp. fresh thyme
4 cloves garlic, minced (~2 tbsp. minced garlic per 4 cloves)
1 tbsp. fresh grated ginger
3 tbsp. lime juice
1/4 cup tamari or coconut aminos
2-3 tbsp. coconut sugar or maple syrup (plus more to taste)
2 tbsp. melted coconut oil (or grape seed or avocado oil // plus more for grilling)
For Sauce (optional)
1/4 cup vegan BBQ sauce
1 tbsp. grape seed or olive oil
1 tbsp. coconut sugar or maple syrup
1 tbsp. lime juice
1 tsp fresh grated ginger
1 pinch each sea salt and black pepper
1 stalk green onion, thinly sliced
1 pinch cayenne pepper (optional)

Directions

Combine 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 in a small mixing bowl. Mix well and set aside.
Slice eggplant, lengthwise into 1/2-inch-thick “steaks”. Generously brush both sides with marinade.
Heat up a grill or grill pan to medium-high heat. Lightly grease with oil.
Place eggplant slices on grill, and cook for 3-5 minutes on each side, until golden brown and grill marks are present.
To make sauce, add BBQ sauce, lime juice, oil, coconut sugar / maple syrup, ginger, salt, pepper, onion, and cayenne pepper to a small and whisking to combine. Adjust seasoning as needed.
Once done, remove eggplant from grill, transfer to a serving plate.
Serve over rice, over cauliflower rice, or with sauce (optional).
Garnish with fresh herbs, such as parsley or green onion. Serve warm!

Notes

For the leftovers, you can store them in an airtight container and keep in the refrigerator for up to 2-3 days.