JAMAICAN JERK GRILLED EGGPLANT (30 MINUTES!)

By mm_food4me

Jamaican Jerk Spiced Grilled Eggplant!! A plant-based alternative to chicken and SO delicious!Spicy Jamaican jerk spiced grilled eggplant! Ready in 30 minutes, incredibly flavorful, and the perfect plant-based side dish!
Author: Minimalist Baker
Recipe type: Side
Cuisine: Vegan, Gluten-Free
Serves: 8 "steaks"

Ingredients

• EGGPLANT
• 1 tsp ground cinnamon
• 1 Tbsp (3 g) ground coriander
• 1/4 tsp all spice
• 1/4 tsp cayenne pepper
• 1/2 tsp each sea salt and black pepper
• 2 Tbsp (5 g) fresh thyme
• 4 cloves garlic, minced (2 Tbsp or 12 g)
• 1 Tbsp (3 g) fresh grated ginger
• 3 Tbsp (45 ml) lime juice
• 1/4 cup (60 ml) tamari or coconut aminos (or soy sauce if not GF)
• 2-3 Tbsp (24-36 g) coconut sugar or maple syrup, plus more to taste
• 2 Tbsp (30 g) melted coconut oil (or grape seed or avocado oil), plus more for grilling
• 3 green onions or scallions, thinly sliced
• 1 thinly sliced serrano or habanero pepper, seeds removed
• 1 large or 2 small eggplants
• SAUCE optional
• 1/4 cup (60 ml) vegan BBQ sauce (I like Annie's)
• 1 Tbsp (15 ml) lime juice
• 1 Tbsp (15 ml) grape seed or olive oil
• 1 Tbsp (12 g) coconut sugar or maple syrup
• 1 tsp fresh grated ginger
• Pinch each sea salt and black pepper
• 1 green onion, thinly sliced
• Pinch cayenne pepper (optional)

Details

Servings 8
Preparation time 20mins
Cooking time 10mins
Adapted from minimalistbaker.com

Preparation

Step 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.
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.
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.
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.
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.