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+ servings
skewers of grilled eggplant on a baking sheet

Grilled Eggplant Recipe

Skewers of eggplant marinated in a Jamaican jerk marinade and grilled for a perfect light summer snack!
Course Side Dish
Cuisine Caribbean
Prep Time 5 minutes
Cook Time 10 minutes
Marinade 1 hour
Total Time 15 minutes
Servings 4 servings
Calories 232kcal
Author Danielle Wolter


  • 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.



  1. 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. 
  2. If the eggplant starts to burn, either turn down the heat or move to a cooler part of the grill.
  3. Skewering the eggplant through the skin instead of just the flesh will help to keep it securely on the skewers.


Calories: 232kcal | Carbohydrates: 37g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Sodium: 1093mg | Potassium: 649mg | Fiber: 8g | Sugar: 22g | Vitamin A: 4490IU | Vitamin C: 3.9mg | Calcium: 71mg | Iron: 3.2mg