Jamaican Jerk Grilled Eggplant (30 Minutes!)

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Wood platter with rice topped with vegan Grilled Jamaican Jerk Eggplant

If you like spicy, saucy food, this recipe is for you. And seeing as we are about to enter grilling season (at least in the Pacific Northwest!), it’s the perfect time for another grillable plant-based recipe.

Shall we?

Stirring together ingredients for our gluten-free vegan Jamaican Jerk dressing recipe

The inspiration for this recipe came from Jamaican jerk chicken. It’s been so long since I’ve had that dish, but I’ve always been drawn to smoky, spicy, earthy foods. Jerk seasoning fits all of those categories.

Origin of Jamaican Jerk Cooking

When referring to Jamaican cuisine, “jerk” refers to a style of cooking that involves marinating vegetables, fruits, meat, or fish and cooking it over pimento wood. It’s thought that this cooking style originated in the 17th century from formerly enslaved individuals known as Maroons.

Jerk seasoning typically contains habanero peppers and allspice, among other ingredients such as scallions, onions, and other spices. The following is our inspired version!

How to Make Jamaican Jerk Eggplant

This recipe requires 30 minutes from start to finish, and hopefully you have all the ingredients you need in your pantry right now! Don’t sweat it if you’re missing a couple of spices. If you’re checking most the boxes, you’re good!

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

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

The result is a sauce with BIG flavor that soaks right into the eggplant before they’re grilled to perfection. Mmmm.

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

For serving, I went for rice (you could also use cauliflower rice!). And I even whipped up an impromptu dipping sauce for serving, which is entirely optional but adds another wave of flavor I adore to this dish.

I hope you LOVE this recipe! It’s:

Quick + easy
& Insanely delicious

This would make the perfect 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 worked just as well without all of the fuss of firing up the grill.

This is a beautiful side dish or appetizer, and it would pair especially well with my Creamy Kale Salad with Shallot & Chickpeas, Garlicky Kale Salad with Crispy Chickpeas, Simple Vegan Potato Salad,  Penne Pasta Salad, 1-Pot Chickpea ShakshukaGrilled Corn & Zucchini Salad with Sun-Dried Tomato Vinaigrette, or Best Vegan Gluten Free Cornbread.

If you try this recipe, let us know! Leave a comment, rate it, and tag a photo #minimalistbaker on Instagram so we can see. Cheers, friends!

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

Jamaican Jerk Grilled Eggplant (30 Minutes!)

Spicy Jamaican jerk spiced grilled eggplant! Ready in 30 minutes, incredibly flavorful, and the perfect plant-based side dish!
Author Minimalist Baker
Wood platter filled with Vegan Jerk Eggplant slices over white rice
4.87 from 58 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 (“steaks”)
Course Side
Cuisine Caribbean-Inspired, Gluten-Free, Jamaican-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days



  • 1 tsp ground cinnamon
  • 1 Tbsp ground coriander
  • 1/4 tsp allspice
  • 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)


  • 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.



*Recipe loosely adapted from the New York Times.
*Nutrition information is a rough estimate calculated without sauce.

Nutrition (1 of 8 servings)

Serving: 1 “steaks” Calories: 73 Carbohydrates: 9.4 g Protein: 1.9 g Fat: 3.9 g Saturated Fat: 3.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 660 mg Fiber: 3 g Sugar: 5.5 g

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My Rating:

  1. Kat Barnes says

    Amazing! I take home alot of free aubergines from work and am have grown tired of crispy aubergine nachos, so this was a real game changer, I have quiet literally just finished eating and it’s awesome!
    I sliced my aubergines a couple of different thicknesses to see what worked for my family, and we preferred them a bit thinner, more like 1cm thick. It was a huge hit and I will definitely be making again!

  2. Lona says

    Back in May of 2021 I found your recipe through the recommendation of another WFPB eater. I was reluctant to try it because my eggplant was getting soft but it worked and I LOVED IT! I’ll be making it for a family get-together on Saturday. (and I’ll bring printed copies of your recipe along just in case they want to try it on their own.)
    Thank you!

  3. Lindsay says

    This is so so delicious! I marinate tofu and various veggies and make kebabs on the bbq and serve with coconut rice! One of my favourites! Thank you!

  4. Samantha says

    Love this recipe! It’s definitely a regular in our kitchen, and much easier than I initially thought to make. I make extra marinade and use it on whatever veggies we have in the house. Typically serve this with coconut right rice and black beans with okra. Thank you for being reliably great :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you enjoy it, Samantha! Love your serving idea too. Thank you for sharing! xo

  5. Dani says

    I LOVED this recipe! It’ll be great with cauliflower steaks too!!! I did forget the soy sauce and it was still good.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Simone, we don’t have a feature like that, but you could save to pinterest or print out the recipes you like and assemble them in a binder. Hope that helps!

  6. Celia says

    I can’t unsee how insanely flavorful this was!! 6/5 stars. Jamaica is one of my favorite places on Earth, so when my grocery store had scotch bonnet peppers I knew Jamaican food was in my future. Instead of habanero, I used two deseeded scotch bonnet peppers that imparted a wonderful flavor to the eggplant sauce. After marinating the eggplant for 4+ hours I seared them on the stove and WOW. It paired perfectly with coconut rice. I didn’t make the second sauce because I’ve got my own jerk sauce I used for dipping, BUT the eggplant was incredibly flavorful as is. My only adjustment would be to reduce the sugar next time. I hope there are more Caribbean inspired recipes in the future! Maybe a Jamaican curry pumpkin and chickpea situation?!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed it, Celia. And love the idea of more Caribbean-inspired recipes =) Thanks so much for sharing! xo

  7. Debbie solomon says

    I decided to marinate the aubergine for 4.5 hrs because you would do the same with meat if not longer. I served mine with coconut brown rice and a side salad of cucumber, tomato, spring onion and avocado

  8. Betsy says

    I have loved every recipe I’ve tried on this site (and that is a lot of recipes). This is the first one I’ve made that wasn’t a favorite. I found the bitterness of the eggplant to clash with the acidic ingredients. I wished the eggplant had soaked up the marinade. Finally, I didn’t like the texture of the grilled eggplant either – too firm for me – because the time on the hot gas grill wasn’t long enough.

    Next time, I’d make the following changes to try and resolve my issues: Take time to salt the eggplant. Marinate the eggplant for some time. And then bake the eggplant, low heat for a longer period of time.

    Thanks for the recipes! It’s always a blast to try them out.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Betsy, thanks for the feedback! We wonder if maybe your slices were thicker than ours? Let us know how it goes the next time!

  9. Nikki says

    Wow… This was just *beautiful*! Having recently discovered your site, I’ve become such a fan of your recipes… They just work! And are so full of flavour! And so many options for GF, and adapatable for Low FODMAP. Made this recipe for first time yesterday (made alongside your delicious French style new potato salad, also amazing) Marinated for half an hour, also did same thickeness with a courgette, as had some marinade left over – equally delicious…Cooked on the BBQ in metal fish clamp to turn them over half way. This recipe is another keeper! Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We are so glad you are enjoying our recipes, Nikki! Thanks so much for sharing! xo

  10. Samantha says

    This was delicious! Probably the best eggplant preparation ever. I did cut back on the heat and used only a sliver of habanero and it was still spicy (in a good way!). The dipping sauce is a must in my opinion!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Christina, we think it could possibly work to use a cast iron skillet or grill pan. Hope that helps!

  11. Bridget Michels says

    I’m Canadian, but lived in the Caribbean a total of 4 years as a musician – getting jerk late at night after gigs. I appreciated the authentic look of the recipe, and I can safely say that this dish was so incredibly mouth-watering, that I have day-dreamed about nothing else since, except making more! yes, make with the sauce, it is a wonderful addition! :P Merits an easy 5/5 for ease of cooking, accessibility of ingredients, incredible taste, and look. Well done!!! :D

  12. Jonah says

    Delicious. It’s amazing how well the eggplant soaks up flavor. If you’re using a real grill just keep an eye on the eggplant, because it can burn easily

  13. Rachel says

    Thanks so much for this recipe, these taste so good!! I tried cooking it in a slow cooker over night but it didn’t work at all, it changed the flavours completely – if it ain’t broke, don’t fix it! I will be sticking to the grill pan in the future. Love this meal!

  14. Linds says

    Just finished supper and these Jamaican jerk eggplants with the BBQ sauce was so good-I add some tofu sliced and grilled with the same marinade – this recipe is to die for ! Thanks

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It may stick, that’s my only concern. But if you have a seasoned cast iron grill it should be fine without.

  15. AS says

    This recipe had fantastic flavor! I tried it with scorpion and bird’s eye chilis and only a dash of maple syrup. Next time, I will leave the syrup out entirely (I was just scared of it becoming bitter w/ the scorpion pepper, which turned out not to be very hot, after all). While the tamari is a major ingredient, the fresh thyme transformed the marinade. I tried it both grilled (awesome) and seared/baked (good, but not the same).

  16. Alaina says

    Delicious!! I didn’t have a grill pan so I used my regular cast iron. I also marinated the eggplant for about 30 min before cooking. I didn’t have green onions so left those out. The marinade is amazing!! I added a couple of tablespoons of it to the serving sauce which really amped it up. I served this with roasted potatoes and asparagus ? definitely recommend!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Baking it at a high temperature (such as 450 F) might work, but we don’t think it would have the same effect. If you don’t have a grill pan or grill, we would recommend searing it in a cast iron skillet and then finishing it in the oven at 400 F.

  17. Patricia & Daniel says

    The grilled eggplant tastes amazing and it is this recipe is the best eggplant recipe ever!
    We made this with some soy shoarma pieces and a potatomash Hungarian style with mashed potatoes, onion, fresh parsley and vegan mayo. All was served with vegan mayo with a half of fresh lemon juice to freshen it.
    Superb recipe! Thank you!

    Amsterdam, The Netherlands

  18. Aanchal Kumar says

    I made this recipe for dinner for me and my parents. Using the same recipe for the marinade- we were able to cook 1 really big eggplant, one medium sized eggplant and a zucchini cause we still had leftover and we weren’t going to waste it! It was SO GOOD!!!
    I used soy sauce and maple syrup in the recipe and use this old bay seasoning we had in our pantry instead of allspice. The one slight downside is when everything is mixed – I think the ground coriander chunks up (my mom grinds her own) and it burned a few times on the grill.
    I didn’t have habenero or serrano peppers so I used this really small green chili pepper my dad eats. I took out two to cut but one pepper was enough! I actually balanced it out a little more with sugar because it was spicy! and I added another clove of garlic.
    You can prepare the sauce and marinade ahead of time and just brush it on your veggies whenever you’re ready to eat.

    I used an indoor portable grill and it worked well. Some of the eggplants did burn a little because I didn’t oil the grill or the eggplant so make sure to do that. I also love charred food so that worked in my favor.

    Also I bought white rice because I’m still a beginner when it comes to cooking and I haven’t conquered rice yet! I think if you like this a little spicy, this with some coconut rice would be DIVINE! Thanks for the recipe! Such a hit!

  19. Nicole M says

    The sauce was the closet thing I have found to tasting like my favorite Jamaican restaurant from my college town. So good! I’ve sent this recipe to multiple people. I love eggplant but my husband couldn’t do it so I’m going have it try with some other veggies for him.

  20. Angela Hopper says

    This was SO good! Super easy to make and a great edition to a summer grill out. Thank you so much for this awesome recipe!

  21. Angie says

    This recipe was so easy and the flavor was Amazing!!! I served it with brown rice and layered the eggplant on top and then poured some of the sauce over the top. Wow!! This will definately be a dish I will make again and again!!!!

  22. Lindsey says

    First time I made this it was a little too Cinnamon-y for me. but none the less I could tell that it was a great recipe. Tonight I made it with 1/4 tsp cinnamon instead of 1teaspoon and it was beyond tasty!!! I will for sure be making this over and over this summer. We also marinated my husbands chicken in the extra sauce and he loved it! Thank you!

  23. Diya Ganguly says

    This recipe is amazing! I baked it in the oven instead of using a grill pan and it worked pretty great. I am prepping for an exam so I left the marinated eggplants in my fridge and bake in the oven as and when needed.
    Just had it with roasted red pepper hummus and sliced kalamata olives on a sandwich- OMG so good!

  24. m ek says

    hiii i had to cook the eggplant for like x5 longer and have a gas range and cast iron? Not sure what happened

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm I’m not sure why it took so much longer, but hope you still enjoyed the recipe!

  25. Eric McLaughlin says

    This Jerk Recipe is OUT FREAKING STANDING!!! Like some one earlier on I used Agave syrup. This recipe could work on anything that is meant for or not for carribean jerk. Fish, Shrimp, whole variety of veggies. I bet this would wonderful with asparagus. So good, and went very well with the egg plant.

  26. Cassie Jones says

    I made this tonight and it was delicious! I served it as an entree with a side of slaw, no rice. I reserved the marinade and just poured it over the eggplant when it came off the grill. Will definitely be making this again!

  27. Art says


    i was wondering for this recipe could you bake the eggplant for a more crispy bacon like texture/flavor?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Art! We haven’t tried it, but I think that should work! Report back on how it goes if you try it!

  28. Myrthe says

    Lovely! I’ve made this for lunch today, I used olive oil and dried thyme and left out the peppers. It’s great on the eggplant, but I had pineapple lying around so I grilled that with the marinade as well, and that was delicious! It’s a quick and easy recipe and I do generally have all the ingredients on hand so I think I’ll be making it more often.

  29. Sara says

    Hi, first time commenting! We have now made this recipe a few times with eggplant and zucchini – both are great for this spicy marinade. We made the marinade in a small blender to chop the green onions smaller – turns out lovely and really smooth. Tonight we made the sauce as well (didn’t have time to make it the other times) and I must say it’s ‘the dot above the i’ (as we say in Danish meaning it can’t be left out – rather logical).
    Love the blog, it is my go to when in need of inspiration for the weekly dinner plan.

    Thank you so much for sharing all these lovely recipes and hurray for a new year with heaps more to come!

  30. Lauren says

    The sauce/marinade for the eggplant is to die for- next time, I’ll make a double batch of that and use it instead of the BBQ dipping sauce. This would also be great in a kabob with other veg!

  31. Kendra says

    I made this recipe for me (vegan) while everyone else had steaks. I made extra jerk sauce to brush on the steaks as well. Perfect to not have create a whole different recipe as that gets exhausting when hosting for others without restrictions. Thank you!!

  32. Criselda says

    I made this for dinner and was sooo good. It’s so simple, and cheap. I love this recipe, thank you very much! I love the flavor of the BBQ sauce. This will definitely be a weekly recipe.

  33. Lindsey says

    This was delicious! Everything I have made from you has been so I had high expectations, and they were met! My husband isn’t much of an eggplant guy but he still really enjoyed it and loved the flavors. Thanks for the recipe!I

    I have three more recipes of yours on my meal plan this week. Looking forward to them all!

  34. Alexis Dowding says

    Made this with yellow squash and sweet onion (my eggplants are still wee & growing). Really yummy!

  35. Mary says

    Full of flavor! This is the second of her recipes I have tried, and I am thinking she is going to be my first “go to” when I am looking for a new recipe.

  36. Erica says

    I made this with several modifications. I used less oil (canola) and tamari, personal preference. I used regular sugar because I didn’t think maple would fit. I also didn’t have any fresh thyme, so I used dried. Finally, I used chipotle powder instead of cayenne. I cooked it on the grill. I completely forgot about the BBQ sauce. It was good anyway. Thanks for the recipe.

  37. April says

    This is a great recipe. Although I admit I did some of my own tweaking. I used a butter base and added 2 teaspoons of rice vinegar and brushed it on. Baked at 350 for 20 minutes. Tada! Yummmm :)

  38. Amy says

    Hubby & I made this recipe last night! So incredibly tasty! I baked a sweet potato and stuffed it with this chopped Jamaican Jerk Grilled Eggplant! Will be making this again. Simple, quick and tasty! Good recipe. Thanks again.

  39. Alice Matzke says

    SO good!! I used chicken instead of eggplant… put on the grill, and dipped in the most delicious BBQ sauce. YUM. I made the bbq sauce two different ways… one with annie’s bbq & the other with tessemae’s catsup…. both were super good. thanks!!

  40. Cassie Autumn Tran says

    Not too long ago, I used to be the girl who loved her dishes sopping wet with chili sauce. Thai restaurants would always bring me the spiciest possible meals they could cook for me, and I’d end up tossing in half a bottle of Sriracha to elevate the heat even more!
    Now, I’ve toned it down much more, but I still love my food bursting with heat and flavors! This Jamaican Jerk eggplant will be perfect for me–cannot wait to try it!

  41. Cheryl says

    Hi Debbie, I’m so excited about this recipe, but I need your help. Would it be possible to make it without the oil somehow (for health reasons)?

  42. Fred says

    This is amazing! Instantly a firm favorite. I left the aubergine (sorry I’m British) in the marinade while I the cauliflower rice leaving a great sauce to add instead of making the dipping sauce. I just wish I had made more

  43. Rachel says

    So I made this last night. First of all, I’m not a huge cinnamon fan and usually omit. I didn’t this time and I have to say – it was a really nice compliment to the sauce. Which leads me to my “secondly,” THIS SAUCE IS THE BEST SAUCE EVER. I used sweet baby ray’s as my base but I will definitely be using this for other things!!

    Thanks for the awesome recipe!

  44. Emma says

    I used this to marinade zucchini with a couple adjustments (used chilli powder instead of cayenne, subbed jalapeno for habanero and left out the garlic -low fodmap reasons-) and had a lot of leftover marinade so I used it on tofu the next night…so goooooooood!!! Would also be great on tempeh I bet. Thanks so much for the recipe!

    • Alexis Dowding says

      I made with Jalapeno and skipped the scallions (didn’t have on hand). Used on Zucchini, Squash and Sweet Onion…so good! Can’t wait for the eggplant harvest and I will report back!

  45. Emma says

    I just made this and OH MY GOD!! I could drink that sauce! This will now be a regular on our BBQ menu. Thanks for all your fabulous recipes. I’m in love!!

  46. Ida says

    Just made this and we loved it! I wanted it as part of a full meal, so made cuban rice with onions and black beans and steamed some green beans and broccoli. Next time I’d omit the sugar from the sauce. I added some leftover cashew cream I had sitting to the sauce to make it less sugary/vinegary.

  47. Alexa says

    Adding this to my staple list! I made some coconut rice and black beans to go with and topped the eggplant with grilled pineapple and chimichurri. I’m feeling very emotional about this meal.

    Have you experienced the top and bottom of the eggplant being just a little bit tough? It was strange because those were not the thickest areas of the slices. Do you think I should cut them even thinner next time?

    Thanks for everything you do!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alexa! It sounds like your eggplant needed to be cooked a little longer. Better luck next time!

  48. Elizabeth says

    Another delicious recipe Dana!! This was my dinner tonight with rice and homemade BBQ sauce – loved it. Thank you!!

  49. Lilly says

    This was so delicious and flavorful! My husband said it tasted like something from a gourmet restraunt. Yum!

  50. Sandra says

    Just made this recipe and it’s delicious! Any tips on preventing the scallions from sticking to the grill pan when you flip the eggplant over? Also, does the nutritional information you provided include the optional sauce or not? Thanks for a great meal idea!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sandra! Make sure to grease the pan to avoid the eggplant sticking! The nutritional info is just the eggplant, not the sauce! Hope this helps!

  51. Michelle says

    Tried this last week and it turned out awesome!

    P.S. You must have quite a spice tolerance because I cut the cayenne in half and it was still a bit too much for me and my husband!

  52. Andrea says

    I’m not even plant based and can’t wait to try these “steaks”!! the flavour profile is going to be great – I just know it!!

  53. McKenna Gray says

    Could I marinate the eggplant in this seasoning for a couple hours? Would it ruin the integrity of the eggplant?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      A couple hours, refrigerated should be good but any longer and you may find that it becomes a little soggy! Hope this helps!

  54. stephanie kager says

    Made it this weekend! So easy and so good. Paired it with a grilled carrot asado and your grilled portobello with avocado chimichurri over herb lemon quinoa. It was a huge hit. Thank you for the recipes.

  55. Beth says

    Thanks for including suggested pairings! That is the hardest part about cooking for me – trying to get better about not just making one dish…:/

  56. Annie says

    We made this and it was delicious. Had it with roasted corn on the cob and quinoa. The sauce was full of flavour – loved it!

  57. B says

    SO SO SO VERY GOOD!!!! Full flavored, easy, inspiring,thanks provoking… THAT GOOD!!! You make me want to shout, kick my heels up….! …Thank you Dana

        • Maria Pereira says

          I made this tonight on a George Foreman grill. While I love cinnamon in sweet dishes, I’m not usually keen on it in savoury dishes, but I used it anyway just to see. Next time I will leave it out as I could totally taste it. Even so, this was quite good and I will be making it again. Thanks for another fab recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Victoria! We haven’t tried it, but I think that should work! Report back on how it goes if you try it!

      • Tania says

        I used the oven grill tonight. Of course there are no grill marks but it just tastes great!!! Deeeeelicious!!!!

  58. josephineray says

    Hi Dana,,
    Last night I made it and my mother in low really like it. Thanks for this delicious recipes.

  59. Kate says

    Hi Dana, We made this tonite and put it on the grill over open flame. Made the sauce and served over rice that I cooked with lemon zest and the fresh thyme……AMAZING!!!!! Family loved it…Thankyou so much for all your creative (and incredibly delicious) recipes! I make them all the time :)

  60. jamie says

    Delicious…i was so impressed with this and how easy it was for me. I had 85% of the ingredients, so there wasn’t much shopping to do. My husband wasn’t much for eggplant, but he loved it. If I could post a picture I would.

  61. Lizzie || Wholehearted Life Coach says

    OMEggplant! Ah, yes – this looks fabulous. My husband just walked in while I was gawking at this and yep its on the meal plan this week. Plus it looks super simple to make, which I love when I have two kids at my feet.

  62. Elize says

    Holy Moly, that looks delicious! We’re traveling through New Zealand right now, so not the (good) ability to cook like back home, but I am going to try it when we are back home!

  63. littleblackdomicile blogger says

    One platter meals are so appealing on the table. When decor and every day blend it is so soothing to the craziness of the day!-Laurel Bledsoe

  64. stanp says

    I’m on the east coast (New Jersey) and you are right about grilling time being just around the corner. Will definitely try this recipe and really appreciate you offering substitute ingredients for the coconut as my wife and I are not big coconut fans.

    My first time on your blog but will be back.

  65. Emily says

    I don’t have a grill or grill pan. Can you suggest some alternative cooking method I could use? It looks so delicious, and I LOVE eggplant, so I really want to try this!

  66. Jessica Marquis says

    Omg, my husband and I just got back from our honeymoon in Jamaica and we have been craving everything jerk seasoning so I cannot wait to try this!
    If we already have a jerk seasoning mix made up how could we substitute that in to this recipe? Or do you suggest just making it as is?

  67. Lindsay | With Salt and Pepper says

    I’m thinking that with all these flavors showing up here, I could get totally on board with eggplant. This sounds delicious!!

  68. Christine Hawley says

    How are you so prolific? I love it! Eggplant has always been hit or miss for me, but this one looks promising. I’m going to give it a try. Thanks for all you do!

  69. Jeanne says

    This is brilliant! Love anything spicy! Eggplant tends to be bitter no matter if I salt or not. I will make this for dinner tonight with grilled asparagus and cauliflower rice. I appreciate your recipes and inspiration!

  70. Trixilie & Bea says

    Hi Dana,
    we have tried it and it was great. We used instead of the coconut sugar agave syrup… yummy :) We hadn´t enough egg plants, so we also prepared a zucchini. This sauce is also great for zucchinis :) :) :) Thanks for this great recipe.
    Hugs and Kisses
    Trixilie & Bea