Jerk Aubergine Steaks with Coconut Rice
- Preperation Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 4 people
About this recipe
Jerk Aubergine Steaks – Smoky Vegetarian Caribbean Comfort Food
These Jerk Aubergine Steaks are soft, smoky and deeply satisfying. Thick slices of aubergine are marinated in jerk sauce, roasted until tender, then served with creamy coconut rice for a comforting vegetarian Caribbean meal.
Aubergine is perfect for jerk seasoning because it absorbs flavour beautifully. The outside becomes caramelised while the inside stays silky and rich. This dish is simple, bold and ideal for anyone looking for a meat-free recipe with serious flavour.
Chef’s Tips
Scoring the aubergine helps the jerk marinade soak in. Roast until completely soft in the middle. A squeeze of lime over the finished dish lifts the richness beautifully.
Best Jerk Centre Sauce to Use
Taste from the Ancestors for family dinners, or Duppy Conqueror — the medium heat gives the aubergine a bold, smoky kick.
Instructions
- Preheat the oven to 200°C.
- Slice the aubergines lengthways into thick steaks.
- Score the flesh lightly with a knife.
- Mix jerk sauce, olive oil, garlic powder, allspice, brown sugar, salt and black pepper.
- Brush the marinade over the aubergine steaks.
- Roast for 30 to 35 minutes until soft, golden and caramelised.
- For the rice, place rice, coconut milk, water, spring onion, thyme and salt in a pan.
- Bring to a simmer, cover and cook for 12 to 15 minutes until fluffy.
- Serve the aubergine over the coconut rice.
Ingredients
2 large aubergines
2 tablespoons Jerk Centre Duppy Conqueror
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon allspice
1 teaspoon brown sugar
Salt and black pepper
For the coconut rice:
300g basmati rice
200ml coconut milk
300ml water
1 spring onion, chopped
1 sprig thyme
Pinch of salt
Sauce Used
- Taste from the Ancestors
- Mild Jerk Sauce
