Smoky Jerk Eggplant
Big, robust flavours from the Jerk seasoning make this quick-to-prepare side dish perfect for summer entertaining.
Ingredients
2 eggplants
2 Tbsp Walkerswood Jerk Seasoning (we used mild)
3 Tbsp extra virgin olive oil
1 spring onion, thinly sliced
Grated zest and juice of 1 lime, plus extra wedges to garnish
Tio Pablo Salsa Ranchera, to serve
Method
Cut the eggplants lengthwise into approx. ½ cm thick slices
Mix the jerk seasoning with the olive oil and brush over the eggplant. Leave to marinate for an hour or so (or do this overnight if you prefer)
Grill the eggplant slices for 4-5 minutes each side until tender
Transfer to a bowl and toss with the lime zest, lime juice, and spring onion. Season with salt to taste and serve with dollops of salsa and extra lime wedges