Ingredients
  • EGGPLANT:
  • 1 tsp ground cinnamon
  • 1 Tbsp (3 g) ground coriander
  • 1/4 tsp all spice
  • 1/4 tsp cayenne pepper
  • 1/2 tsp each sea salt and black pepper
  • 2 Tbsp (5 g) fresh thyme
  • 4 cloves garlic, minced (2 Tbsp or 12 g)
  • 1 Tbsp (3 g) fresh grated ginger
  • 3 Tbsp (45 ml) lime juice
  • 1/4 cup (60 ml) tamari or coconut aminos (or soy sauce if not GF)
  • 2-3 Tbsp (24-36 g) coconut sugar or maple syrup, plus more to taste
  • 2 Tbsp (30 g) melted coconut oil (or grape seed or avocado oil), plus more for grilling
  • 3 green onions or scallions, thinly sliced
  • 1 thinly sliced serrano or habanero pepper, seeds removed
  • 1 large or 2 small eggplants
  • SAUCE optional
  • 1/4 cup (60 ml) vegan BBQ sauce (I like Annie's)
  • 1 Tbsp (15 ml) lime juice
  • 1 Tbsp (15 ml) grape seed or olive oil
  • 1 Tbsp (12 g) coconut sugar or maple syrup
  • 1 tsp fresh grated ginger
  • Pinch each sea salt and black pepper
  • 1 green onion, thinly sliced
  • Pinch cayenne pepper (optional)
Steps

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