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These grilled eggplant skewers are marinated in a Jamaican jerk marinade and grilled for just a few minutes for the perfect BBQ side dish! Packed with flavor, these eggplant skewers are incredibly addictive and super easy to make!
This grilled eggplant recipe is the best guys. Seriously. So easy, so delicious and HEALTHY.
You know from time to time I throw a health bomb at you. Especially with summer almost here.
I might even put on a swimsuit this year….
And to top it off, everyone knows that once food is put on a skewer, it automatically tastes better.
And this jerk marinade is bomb. I haven’t decided whether using the term “bomb” makes me feel young again, or just makes me feel extra old.
Either way, the marinade is good stuff guys. It would also be great on chicken, shrimp, even beef.
If you use it on meat, you’ll want to let it sit for at least 2 hours to really get a good flavor (even better overnight).
There are a lot of people who make their own Jamaican jerk seasoning, and I can totally respect that. Homemade spice mixes are definitely better. But for this recipe, I used a store bought. Buy jerk seasoning.
If you want to make your own, check out this Jamaican Jerk Seasoning recipe.
The full list of ingredients is included in the recipe card at the bottom of the post.
Step By Step Instructions
Cut one large eggplant into 1-2″ pieces. You want them large enough to fit on the skewer, but small enough to cook relatively quickly without burning the outside.
Place all your marinade ingredients in a bowl and mix well.
Add the eggplant and stir (use your hands guys) to make sure it is thoroughly coated.
Refrigerate for 1-3 hours. If you’re in a huge hurry, try to let it sit for at least 30 minutes.
Heat the grill to 40oF degrees.
Skewer the eggplant pieces and drizzle with melted coconut oil (save the excess marinade).
Place on the grill for 3-5 minutes per side, until eggplant is cooked through. If it starts to burn, turn the heat down.
While the eggplant cooks, mix the excess marinade with the BBQ sauce. Now, you can use any BBQ sauce for this, but I totally recommend using this super amazing smoky, sweet and tangy sauce.
Now talk about a flavorful vegetable kabob!
If you’re into flavorful vegetables (I mean, really, who isn’t?) you’ll love these other great recipes:
Sichuan Style Green Beans
Classic Lyonnaise Potatoes
Buttery Brandied Mushrooms
Instant Pot Spicy Creamed Corn
Coconut Oil Parmesan Roasted Cauliflower
Parmesan Roasted Asparagus
New Mexico Style Calabacitas
Did you make this jamaican jerk grilled eggplant recipe? Leave a comment below and let me know how it turned out!
Grilled Eggplant Recipe
- 1 large eggplant cut in 1-2" pieces
- 2 tablespoons coconut oil
- Cut one large eggplant into 1-2" pieces. You want them large enough to fit on the skewer, but small enough to cook relatively quickly without burning the outside.
- Place all your marinade ingredients in a bowl and mix well.
- Add the eggplant and mix to make sure it is thoroughly coated. Refrigerate for 1-3 hours.
- Heat the grill to 400F degrees.
- Skewer the eggplant pieces and brush with melted coconut oil (save the excess marinade).
- Place on the grill for 3-4 minutes per side, until eggplant is cooked through. If it starts to burn, turn the heat down or move to a cooler part of the grill.
- Place the leftover marinade in a bowl and heat in the microwave for 1-2 minutes until warmed and bubbly.
- Remove the skewers from the grill and serve with the reserved marinade as dipping sauce.
- The longer you marinade the eggplant, the more flavor it will have. However, do not leave it in the marinade for more than 6 hours.
- If the eggplant starts to burn, either turn down the heat or move to a cooler part of the grill.
- Skewering the eggplant through the skin instead of just the flesh will help to keep it securely on the skewers.