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This Grilled Eggplant is marinated in Jamaican Jerk seasoning, skewered, then grilled to caramelized perfection. Super easy to make and perfect for parties and barbecues!

With summer here, it's a great time to turn off those oven and bring all the veggies outside for grilling. This Grilled Eggplant is perfect for a party appetizer, or an accompaniment to these Stuffed Bison Burgers, Jamaican jerk pizza, Grilled Cornish Game Hens, or these BBQ Ribs.

Serve it along other sides like this Grilled Squash, Tortellini Salad or Miso Grilled Corn.

They are so easy to make and packed full of flavor. A little spicy, a little sweet and a wonderful savory finish, this eggplant recipe is incredible!

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Ingredients
Step By Step Instructions
Expert Tips
Recipe
💬 Comments

Ingredients

Jamaican jerk seasoning is xxx. You can Buy Jamaican jerk seasoning or make your own Jamaican jerk seasoning.

Any kind of eggplant will work for this recipe. I use the regular eggplant you find in the grocery store, but Japanese or Chinese eggplant will also work great.

The rest of the ingredients can be found in the recipe card at the bottom of the post.

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Step By Step Instructions

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. If you're in a huge hurry, try to let it sit for at least 30 minutes.

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.

And don't forget to cool your palette with these ultra creamy, dreamy, orange creamsicle popsicles - perfect for summer!

grilled eggplant skewers in orange sauce

Expert Tips

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

Did you make this recipe? Rate the recipe and leave a comment below to let me know how it turned out!

Recipe

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!

4.54 from 28 votes

Print Rate

Course: Side Dish

Cuisine: Caribbean

Prep Time: 5

Cook Time: 10

Marinade: 1

Total Time: 15

Servings: servings

Calories: 232kcal

Author: Danielle Wolter

Ingredients

▢ 1 large eggplant cut in 1-2" pieces
▢ 2 tablespoons coconut oil

Marinade:

Instructions

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.

Expert Tips:

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