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Jamaican Jerk Eggplant and Zucchini

Jamaican Jerk Eggplant And Zucchini Recipe

Usually when we think of traditional Jamaican jerk recipes, we focus on things like wings, pork, or beef. But this seasoning style isn’t just reserved for meat dishes – it works perfectly for a spicier side dish too. In this recipe, you’ll be using a Jamaican jerk sauce to marinate zucchini and eggplant slices. Once ready to grill, this dish will be ready in less than 10 minutes, making it a perfect accompaniment for a grilled main course, especially if you are looking to offer a tasty and complex vegetarian dish.

The highlight of this recipe is the sliced vegetables – eggplant and zucchini are used in this dish as written; however, these can certainly be substituted out depending on your dietary needs. For example, while eggplant can have great nutritional benefits, it is also a member of the nightshade family, which can be problematic for certain diners – especially those with chronic joint pain or other disorders. If needed, feel free to select veggies of your choosing and get creative on the grill!

This jerk-style vegetable dish packs a ton of spice already, but we think serving this alongside some other Jamaican-inspired main courses that have a bit less heat is a great way to tie your plate together. Some tasty options include this jerk chicken with mango and pineapple sauce or the Jamaican-style ribs – both of these have a sweeter flavor compared to the vegetable course.

Jamaican Jerk Eggplant and Zucchini Recipe

Serves: 4Prep: 20 min + 2 hCook: 15 min

Protein: 4g / %

Carbs: 25g / %

Fat: 1g / %

Values are per portion. These are for information only & are not meant to be exact calculations.


  • 2 eggplants, sliced lengthwise
  • 2 zucchinis, sliced lengthwise
  • 3 green onions, thinly sliced
  • 4 garlic cloves, minced
  • 1/2 tbsp. ground coriander
  • 1/2 tsp. ground allspice
  • 1 tbsp. fresh thyme, minced
  • 1 tsp. ground cinnamon
  • 1 tbsp. fresh ginger, minced
  • 3 tbsp. fresh lime juice
  • 1/4 cup coconut aminos
  • 1 serrano or habanero pepper, seeded and minced
  • Sea salt and freshly ground black pepper

Eggplant And Zucchini Preparation


  1. In a bowl, whisk together the garlic, coriander, allspice, thyme, cinnamon, ginger, lime juice, coconut aminos, habanero pepper, and green onions; season to taste with salt and pepper.
  2. Brush the eggplant and zucchini with the mixture and place everything in a marinating container.
  3. Marinate 2 to 4 hours in the refrigerator.
  4. Preheat grill to medium heat.
  5. Grill the vegetables 3 to 4 minutes per side, brushing with the remaining jerk seasoning.
Photo of Ashley Noël

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