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    Home » Recipes » Paleo Recipes

    Jamaican Jerk Eggplant and Zucchini Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · Leave a Comment

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    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.

    Jamaican Jerk Eggplant and Zucchini

    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 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: 4 Prep: 20 min + 2 h Cook: 15 min

    Ingredients

    • 2 eggplants, sliced lengthwise
    • 2 zucchinis, sliced lengthwise
    • 3 green onions, thinly sliced
    • 4 garlic cloves, minced
    • ½ tbsp. ground coriander
    • ½ tsp. ground allspice
    • 1 tbsp. fresh thyme, minced
    • 1 tsp. ground cinnamon
    • 1 tbsp. fresh ginger, minced
    • 3 tbsp. fresh lime juice
    • ¼ cup coconut aminos
    • 1 serrano or habanero pepper, seeded and minced
    • Sea salt and freshly ground black pepper
    Jamaican Jerk Eggplant and Zucchini Recipe Preparation

    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 for 2 to 4 hours in the refrigerator.
    4. Preheat grill to medium heat.
    5. Grill the vegetables for 3 to 4 minutes per side, brushing with the remaining jerk seasoning.
    Jamaican Jerk Eggplant and Zucchini Recipe

    Jamaican Jerk Eggplant and Zucchini Recipe

    Jamaican-jerk flavor isn't just for meat dishes - this zucchini and eggplant recipe adds some heat to a vegetarian's plate as well.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 2 hrs 20 mins
    Cook Time 15 mins
    Total Time 2 hrs 35 mins
    Course Main Course
    Cuisine Jamaican
    Servings 4 people
    Calories 116 kcal

    Ingredients
      

    • 2 eggplants sliced lengthwise
    • 2 zucchinis sliced lengthwise
    • 3 green onions thinly sliced
    • 4 garlic cloves minced
    • ½ tbsp. ground coriander
    • ½ tsp. ground allspice
    • 1 tbsp. fresh thyme minced
    • 1 tsp. ground cinnamon
    • 1 tbsp. fresh ginger minced
    • 3 tbsp. fresh lime juice
    • ¼ cup coconut aminos
    • 1 serrano or habanero pepper seeded and minced
    • Sea salt and freshly ground black pepper

    Instructions
     

    • 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.
      3 green onions, 4 garlic cloves, ½ tbsp. ground coriander, ½ tsp. ground allspice, 1 tbsp. fresh thyme, 1 tsp. ground cinnamon, 1 tbsp. fresh ginger, 3 tbsp. fresh lime juice, ¼ cup coconut aminos, 1 serrano or habanero pepper, Sea salt and freshly ground black pepper
    • Brush the eggplant and zucchini with the mixture and place everything in a marinating container.
      2 eggplants, 2 zucchinis
    • Marinate for 2 to 4 hours in the refrigerator.
    • Preheat grill to medium heat.
    • Grill the vegetables for 3 to 4 minutes per side, brushing with the remaining jerk seasoning.

    Nutrition

    Calories: 116kcalCarbohydrates: 26gProtein: 4gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.3gSodium: 356mgPotassium: 908mgFiber: 10gSugar: 11gVitamin A: 541IUVitamin C: 36mgCalcium: 95mgIron: 2mg
    Keyword eggplant, jamaican, jerk, zucchini
    Tried this recipe?Let us know how it was!

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    Filed Under: Paleo Recipes, Paleo Sides, Veggies and Appetizers Tagged With: cooking: fast cook, cooking: grill, diet: dairy-free, diet: egg-free, diet: no sweeteners, diet: nut-free, diet: shellfish-free, diet: vegan, diet: vegetarian, Paleo Budget-Friendly Recipes

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