This post may contain affiliate links. Please read my disclosure.
This Grilled Eggplant is marinated in Jamaican Jerk seasoning, skewered, then grilled to caramelized perfection. Super easy to make and perfect for parties and barbecues!
With summer here, it's a great time to turn off those oven and bring all the veggies outside for grilling. This Grilled Eggplant is perfect for a party appetizer, or an accompaniment to these Stuffed Bison Burgers, Grilled Cornish Game Hens, or these BBQ Ribs.
Serve it along other sides like this Grilled Squash, Tortellini Salad or Miso Grilled Corn.
They are so easy to make and packed full of flavor. A little spicy, a little sweet and a wonderful savory finish, this eggplant recipe is incredible!
Ingredients
Jamaican jerk seasoning is xxx. You can Buy Jamaican jerk seasoning or make your own Jamaican jerk seasoning.
Any kind of eggplant will work for this recipe. I use the regular eggplant you find in the grocery store, but Japanese or Chinese eggplant will also work great.
The rest of the ingredients can be found 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 mix 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 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.
And don't forget to cool your palette with these ultra creamy, dreamy, orange creamsicle popsicles - perfect for summer!
Expert Tips
- 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.
Did you make this recipe? Rate the recipe and leave a comment below to let me know how it turned out!
Grilled Eggplant Recipe
Ingredients
- 1 large eggplant cut in 1-2" pieces
- 2 tablespoons coconut oil
Marinade:
- 2 tablespoons Jamaican jerk seasoning
- 1 tablespoon coconut sugar
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 2 tablespoons mirin
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 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.Â
- Remove the skewers from the grill and serve with the reserved marinade as dipping sauce.
Expert Tips:
- 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.Â
- 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.
Nutrition
ali
made this last night for the final bbq of the summer. outstanding!
i did something a little different for the dipping sauce - i mixed around 2tbsp of the left over marinade with half a cup of plain greek yogurt and a little olive oil - it worked deliciously well!
thanks for the great recipe!
Danielle
LOVE the idea of using Greek yogurt in the dipping sauce! Next time I make this for myself, I'm definitely doing that.
Lisa
Making these for a barbecue - they look amazing! How far ahead is it okay to make these. Can I marinade overnight - or not really?
Danielle
Marinading overnight should be fine Lisa. No problem making them the day before. Hope you love them 🙂
Healthy World Cuisine
Seriously drooling over here! Even picky veggie eaters would turn into veggie lovers with this recipe. Just pinned and smoke signals sent.
Danielle
Thanks! It's totally a yummy eggplant recipe!
rebecca
my mouth is WATERING! love eggplant & jerk seasoning. holy freaking yum
Danielle
Thanks Rebecca! It's a great way to spice up eggplant!
Lisa | Garlic & Zest
Danielle, this is seriously droolworthy. I've been trying to introduce more eggplant into our diets, but hubby is opposed. He's a big fan of jerk, though and I think this might push him over the edge!
Danielle
Thanks so much Lisa! I hope this gets him on the eggplant bandwagon!!
Claire
Your photos are gorgeous!!!! That first shot! Man I wanted to reach into my screen and steal a bite.
I am so excited to try this, so often during grilling season the vegetarian options are rather lacking but this is going to be the main star!!!
Danielle
Thanks so much Claire 🙂 It's really a great vegetarian option! I had this for dinner for a couple nights!
Claudia Lamascolo
this is seriously a brilliant idea for eggplant, its pretty tasteless unless seasoned and this is wonderful!
Danielle
Thanks Claudia! It really is a simple, flavorful way to cook it.
Katie | Healthy Seasonal Recipes
I totally agree everything automatically tastes better when put on a stick. Its a fact. Lol. And I too have the same issue about saying bomb. I think for me it definitely makes me feel super old. Sigh.
Danielle
LOL! Right? I can't get away with saying that. I'm tempted to start a blog for just food on sticks (like I want to run ANOTHER blog.....)!
Sara | BellyRumbles
Loving this recipe. I always steer towards Asian flavours when it comes to eggplant. This is a recipe that is going to grace my BBQ for sure, love it!
Danielle
Thanks Sara! I hope you love it - it's SUPER easy to make 🙂