Dinner/Lunch,  Plant Based

Jamaican Jerk Grilled Eggplant

This recipe is inspired by Minimalist Baker and her Jamaican Jerk Grilled Eggplant, with few changes and addition of side salad I made this delicious Saturday lunch!

EGGPLANT
 1 eggplant
 1 tsp cinnamon
 1 tsp paprika
 1 tsp turmeric
 ¼ tsp cayenne pepper
 2 cloves garlic
 1 inch ginger
 3 tbsp lime juice
 ¼ cup soy sauce
 2 tbsp coconut sugar
 2 tbsp chopped green onion
 1 tbsp chopped red chili pepper
SIDE SALAD
 1 chopped rainbow chard
 1 orange bell pepper
 4 tbsp pumpkin seeds

1

MARINADE: In a small mixing bowl, mix together cinnamon, cayenne, paprika, turmeric, salt, pepper, garlic, ginger, lime juice, soy sauce, coconut sugar, green onions and chili pepper.

2

Slice eggplant into thick steaks and brush both sides with the marinade. Leave 1/3 of marinade (or less) on a side.

3

Heat up a grill medium-high heat. Once hot, add eggplant and grill on both sides until golden brown and grill marks are present - about 5 minutes each side.

4

SIDE SALAD: use leftover marinade to 'fry' bell pepper - low heat for about 5 minutes or until it's starting getting soft. Add mushrooms, pumpkin seeds and rainbow chard and fry for another 5 minutes or until you reach desired softness.

5

Serve the eggplant with rice and the salad on a side.

Ingredients

EGGPLANT
 1 eggplant
 1 tsp cinnamon
 1 tsp paprika
 1 tsp turmeric
 ¼ tsp cayenne pepper
 2 cloves garlic
 1 inch ginger
 3 tbsp lime juice
 ¼ cup soy sauce
 2 tbsp coconut sugar
 2 tbsp chopped green onion
 1 tbsp chopped red chili pepper
SIDE SALAD
 1 chopped rainbow chard
 1 orange bell pepper
 4 tbsp pumpkin seeds

Directions

1

MARINADE: In a small mixing bowl, mix together cinnamon, cayenne, paprika, turmeric, salt, pepper, garlic, ginger, lime juice, soy sauce, coconut sugar, green onions and chili pepper.

2

Slice eggplant into thick steaks and brush both sides with the marinade. Leave 1/3 of marinade (or less) on a side.

3

Heat up a grill medium-high heat. Once hot, add eggplant and grill on both sides until golden brown and grill marks are present - about 5 minutes each side.

4

SIDE SALAD: use leftover marinade to 'fry' bell pepper - low heat for about 5 minutes or until it's starting getting soft. Add mushrooms, pumpkin seeds and rainbow chard and fry for another 5 minutes or until you reach desired softness.

5

Serve the eggplant with rice and the salad on a side.

Jamaican Jerk Grilled Eggplant

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