Spicy Jamaican jerk spiced grilled eggplant! Ready in 30 minutes, incredibly flavorful, and the perfect plant-based side dish!
Servings:
- 8 (“steaks”)
- Category: Side
- Cuisine: Gluten-Free, Vegan
- Freezer Friendly No
- Does it keep? 2-3 Days
Ingredients
- EGGPLANT
- 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 (or soy sauce if not GF)
- 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)
- 3 stalks green onions or scallions (thinly sliced)
- 1 medium serrano or habanero pepper (thinly sliced // seeds removed)
- 1 large eggplants (or sub 2 small per 1 large)
- SAUCE optional
- 1/4 cup vegan BBQ sauce (I like Annie’s)
- 1 Tbsp lime juice
- 1 Tbsp grape seed or olive oil
- 1 Tbsp coconut sugar or maple syrup
- 1 tsp fresh grated ginger
- 1 pinch each sea salt and black pepper
- 1 stalk green onion (thinly sliced)
- 1 pinch cayenne pepper (optional)
Instructions
- 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.
- 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.
- Slice eggplant vertically (lengthwise) into 1/2-inch-thick “steaks” and generously brush both sides with the marinade.
