Spicy Jamaican Jerk Spiced Grilled Eggplant

Spicy Jamaican Jerk Spiced Grilled Eggplant

Recipe by GenevaWatsonCourse: Sides, AppetizersCuisine: JamaicanDifficulty: Easy


Prep time


Cooking time


Total time






  • 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)


  • 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!


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