Recipe: Sweet And Spicy Grilled Eggplant

Grilled eggplant
Sweet & spicy grilled eggplant Photo courtesy of Elizabeth Shah 

1 large eggplant or 2 small, sliced into 1/2 inch thick rounds

2 garlic cloves, smashed and peeled

3 green onions, chopped into thirds (+ more for garnish)

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1 jalapeno pepper, quartered and seeded​​​​​​​

1 inch knob of ginger, peeled and roughly chopped​​​​​​​

1 tablespoon fresh thyme leaves​​​​​​​

1 cup Vegan BBQ Sauce plus more for serving, if desired (see notes)​​​​​​​

3 tablespoons fresh lime juice (about 1 1/2 limes, plus more for garnish)​​​​​​​

2 teaspoons low sodium soy sauce (or liquid aminos if GF)


1. Heat the grill to medium-high–about 400 degrees. (OR cook on a non-stick grill pan on medium-high heat on the stove top, OR broil on high heat on a non-stick sheet pan.)

2. To make the marinade/sauce, add the dry ingredients-garlic, cayenne, chopped ginger, thyme, jalapeno, green onions (and Jerk seasoning, if desired) to a food processor. Process until finely chopped and blended. Add liquid ingredients (BBQ sauce, lime juice, and soy sauce) and process for about 30 seconds or until the ingredients are thoroughly blended into a slightly chunky sauce.

3.Divide the marinade/sauce in half. Brush half of the marinade on each side of the eggplant, and reserve the rest as a sauce for serving.

4. Cook the eggplant (on the grill, stove top or under the broiler) about 5 minutes per side, or until browned and tender.

For more details, visit Healthy Midwestern Girl.

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