The Jamaican-jerk flavour isn’t just for meat dishes – this eggplant recipe adds some heat to a vegetarian’s plate as well. This would make the perfect plant-based dish for grilling this spring and summer. Ready in 30 minutes, incredibly flavorful, and the perfect gluten-free plant-based side dish!
- Tip: Make-Ahead: You can marinate (steps 1 & 2) the eggplant in the refrigerator for up to 24 hours.
1. Add Dry Jerk
Clean the eggplant, slice the eggplant into thick “steaks” and apply the dry seasoning to the eggplant.
2. Add Wet Jerk
Apply the wet marinade to the eggplant and let it soak for at least 1 hour.
3. Add Jerk Sauce
Grill the eggplant over a medium-hot fire, turning occasionally, until well-browned and cooked through 10 to 20 minutes. (cover the grill for a smokier flavour). Transfer the eggplant to a platter and serve it with the 123Jerk! Sauce. The Jerk sauce is great for dipping eggplant. You can also use the Jerk sauce to make delicious gravy.