Wednesday, August 14, 2019


If you're keen on spicy, saucy food, this recipe is for you. And seeing as we're about to input grilling season (at least within the Pacific Northwest!), it’s the preferrred time for one other a grillable plant-based recipe.

Shall we?


Stirring collectively meals for our gluten-free vegan Jamaican Jerk dressing recipe

The suggestion for this recipe got here from Jamaican jerk chicken. It’s been so lengthy on the grounds that I’ve had that dish, but I’ve all of the time been drawn to smoky, spicy, earthy foods. Jerk seasoning matches all of these categories.

This recipe requires 30 minutes from bounce to finish, and hopefully you've got all of the meals you want on your pantry proper now! Don’t sweat it if you’re lacking a number of spices. If you’re checking most the boxes, you’re good!

Thinly sliced eggplant slathered with gluten-free selfmade Jamaican Jerk dressing

Eggplant is sliced into thick “steaks” and generously brushed together with your jerk marinade, that is made out of tamari, coconut sugar, contemporary ginger, garlic, lime juice, chilies, onion, and an array of spices like cinnamon, coriander, and cayenne.

The outcome is a sauce with BIG taste that soaks proper into the eggplant earlier than they’re grilled to perfection. Mmmm.

Cooking thinly sliced Jamaican Jerk Eggplant on a forged iron griddle pan

For serving, I went for rice (you might also use cauliflower rice!). And I even whipped up an impromptu dipping sauce for serving, that is totally optionally available but provides one other wave of taste I adore to this dish.

I desire you LOVE this recipe! It’s:

Quick + easy
& Insanely delicious

This would make the preferrred plant-based dish for grilling this spring and summer. If you don’t have a grill, don’t worry! I relied on my grill pan, which labored simply as properly with out all of the fuss of firing up the grill.

This is a pretty edge dish or appetizer, and it's going to pair especially properly with my Creamy Kale Salad with Shallot & Chickpeas, Garlicky Kale Salad with Crispy Chickpeas, Simple Vegan Potato Salad,  Penne Pasta Salad, 1-Pot Chickpea Shakshuka, Grilled Corn & Zucchini Salad with Sun-Dried Tomato Vinaigrette, or Best Vegan Gluten Free Cornbread.

If you attempt this recipe, permit us know! Leave a comment, fee it, and tag a picture #minimalistbaker on Instagram so we will see. Cheers, friends!

A wooden platter with Grilled Vegan Jamaican Jerk Eggplant over rice with lime wedges

Wood platter stuffed with Vegan Jerk Eggplant slices over white rice
4.85 from 40 votes
Spicy Jamaican jerk spiced grilled eggplant! Ready in 30 minutes, especially flavorful, and the preferrred plant-based edge dish!
Author: Minimalist Baker
20 minutes
10 minutes
30 minutes
Category: Side
Cuisine: Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days


US Customary - Metric

1 tsp floor cinnamon
1 Tbsp floor coriander
1/4 tsp all spice
1/4 tsp cayenne pepper
1/2 tsp every sea salt and black pepper
2 Tbsp contemporary thyme
4 cloves garlic, minced (~2 Tbsp minced garlic per four cloves)
1 Tbsp contemporary grated ginger
3 Tbsp lime juice
1/4 cup tamari or coconut aminos (or soy sauce if now not GF)
2-3 Tbsp coconut sugar or maple syrup (plus extra to taste)
2 Tbsp melted coconut oil (or grape seed or avocado oil // plus extra for grilling)
3 stalks inexperienced onions or scallions (thinly sliced)
1 medium serrano or habanero pepper (thinly sliced // seeds removed)
1 big 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 contemporary grated ginger
1 pinch every sea salt and black pepper
1 stalk inexperienced onion (thinly sliced)
1 pinch cayenne pepper (optional)


In a small blending bowl, blend collectively cinnamon, coriander, all spice, cayenne, salt, pepper, thyme, garlic, ginger, lime juice, tamari, coconut sugar, coconut oil, inexperienced onions or scallions, and serrano / habanero pepper.

Taste and alter taste as needed, including extra tamari for saltiness, lime juice for acidity, contemporary herbs for earthy flavor, coconut sugar for sweetness, pepper for heat, or garlic for chew / zing.

Slice eggplant vertically (lengthwise) into 1/2-inch-thick "steaks" and generously brush equally facets with the marinade.

Heat up a grill or grill pan to medium-high warmth and calmly oil / grease to deter the eggplant from sticking. Once hot, upload eggplant and grill on equally facets till golden brown and grill marks are show - about 3-5 minutes every side.

In the meantime, train sauce (optional!) via including 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 alter taste as needed, including extra 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 contemporary herbs, comparable to parsley or inexperienced onion. Best while fresh! Leftovers will now not be as nice as fresh, but they'll preserve within the refrigerator as much as 2-3 days.source