Aubergine brushed with a spicy jerk sauce then cooked on the BBQ with Caribbean flavours

  • Serves: 4 people
  • Prep time: 20 minutes
  • Cooking time: 25 minutes
    • Caribbean
    • Dairy Free
    • Vegetarian

    Grilled Jamaican Jerk Aubergines

    Recipe Information

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    2 Aubergines

    2 tsp Ground Coriander

    1 tsp Allspice

    2 tsp Smoked Paprika

    5g Fresh Thyme

    5 Cloves of Garlic

    20g piece Fresh Ginger, peeled

    120ml Soy Sauce

    Juice of 2 Limes

    70ml Maple Syrup

    50g Solid Coconut Oil

    1 Red Chilli

    2 Spring Onions

    6g Fresh Coriander

    Sea Salt and Black Pepper


    Slice the aubergines, lengthways, into medium slices.

    Peel and mince the garlic.

    Grate the fresh ginger.

    Chop the thyme finely.

    Finely chop the chilli (with seeds if you want a hotter dish).

    In a bowl, mix the ground coriander, allspice, paprika, garlic, ginger, thyme, chilli, soy sauce, lime juice and maple syrup, then season with salt and pepper.

    Melt the coconut oil until liquid, add to the bowl and mix well.

    Brush some of this sauce over the aubergines.

    Grill, griddle or barbecue each side for about 5 minutes, keeping them warm while you cook the rest.

    Once all cooked, heat the remaining sauce and pour over the slices.

    Chop the coriander and thinly slice the spring onion, scattering over the slices and serve.

    Great served with basmati rice.