3 tsp Grace Jerk Sauce (Hot or Mild)
1 Tbsp fresh grated ginger
3 Tbsp lime juice
1/4 cup tamari or coconut aminos (or soy sauce if not GF)
2-3 Tbsp coconut sugar or maple syrup (plus more to taste)
2 Tbsp melted coconut oil (or grape seed or avocado oil // plus more for grilling)
3 stalks green onions or scallions (thinly sliced)
1 large eggplants (or sub 2 small per 1 large)
In a small mixing bowl, mix together 3 tsp Grace Jerk Sauce, lime juice, coconut sugar, coconut oil, green onions or scallions.
Taste and adjust flavor as needed, adding more lime juice for acidity, fresh herbs for earthy flavor, coconut sugar for sweetness, or Jerk sauce for spice
Slice eggplant vertically (lengthwise) into 1/2-inch-thick "steaks" and generously brush both sides with the marinade.
Heat up a grill or grill pan to medium-high heat and lightly oil / grease to discourage the eggplant from sticking. Once hot, add eggplant and grill on both sides until golden brown and grill marks are present - about 3-5 minutes each side.
Serve grilled eggplant as is or over rice, over cauliflower rice, or with sauce (optional), and garnish with fresh herbs, such as parsley or green onion.
Best when fresh! Leftovers won't be as good as fresh, but they will keep in the refrigerator up to 2-3 days.