Very Slightly Modified a Recipe by Minimalist Baker | Serves: | Time: ~30 min
1 tsp ground cinnamon
1 tbsp ground coriander
1/4 tsp all spice
1/4 tsp cayenne pepper
1/2 tsp each sea salt and black pepper
2 Tbsp fresh thyme
4 cloves garlic, minced
1 tsp ginger
3 tbsp lime juice
1/4 cup coconut aminos
2-3 tbsp agave syrup
2 tbsp grapeseed oil, plus more for grilling
3 stalks green onions, thinly sliced
1 medium #serranopepper, thinly sliced and seeds removed
1 large #eggplant
1/4 cup vegan BBQ sauce
1 tbsp lime juice
1 tbsp grapeseed oil
1 tbsp agave syrup
1 tsp ginger
1 stalk green onion, thinly sliced
1 pinch cayenne pepper
In a small mixing bowl, mix together cinnamon, coriander, all spice, cayenne, salt, pepper, thyme, garlic, ginger, lime juice, aminos, agave, coconut oil, green onions or scallions, and serrano pepper.
Slice eggplant vertically, lengthwise, into 1/2-inch-thick "steaks" and generously brush both sides with the marinade.
Heat up a grill to medium-high heat and lightly oil. Once hot, add eggplant and grill on both sides until golden brown and grill marks are present - about 3-5 minutes each side.
In the meantime, prepare sauce by adding BBQ sauce, lime juice, oil, agave syrup, ginger, salt, pepper, onion, and cayenne pepper to a small and whisking to combine. Taste and adjust flavor as needed, adding more lime for acidity, coconut sugar for sweetness, cayenne for heat, or salt for saltiness.
Serve grilled eggplant with sauce and garnish with green onion. I also served with a side of mango, avocado and black rice salad.
What I ate and drank today
80 oz of water
Banana, jackfruit, peanut butter, and spinach smoothie
Cheese and mustard sandwich
2 eggplant steaks
Side of black rice salad
~3 miles of walking