The inspiration for this dish came from Jamaican jerk chicken. We know you will love this smoky and spicy twist on this Caribbean classic. Marinated and roasted chickpeas are bursting with flavours. The dish is accompanied by a fresh and crisp mango salad and brown rice. Eggplant is sliced into thick “steaks” and generously brushed with jerk marinade made with tamari, scotch bonnet, coconut sugar, fresh ginger, garlic, lime, chilies, onion, and a selection of spices like cinnamon and coriander. The result is a dish filled with bold flavours.
Note: We cannot guarantee any dish is allergen free.
Jerk refers to a way that a meat, be it chicken, beef, pork, goat, fish, vegetables or fruit is seasoned and cooked. This style comes from Jamaica. The typical cooking style uses a marinade or paste that includes at least pimento, which is often called allspice, and scotch bonnet peppers, also known as habenero.
Cooking with Kids
Making this recipe for kids?
Feel free to go easy or leave out the jerk marinade as it is spicy.
Making this recipe with kids?
Ask the child to help by completing step 6:
- Assemble and serve
Marinade the eggplant: Preheat the oven to 400F. Rinse and dry the eggplant. Cut the eggplant in 1 cm slices. Make the slices as even as possible as the will allow for even cooking. Place the eggplant slices in a medium bowl and cover with the jerk marinade. Ensure the eggplant is evenly coated.
Note: this pictures shows a regular eggplant. Your meal kit has a japanese eggplant which has a bit of a different shape. Cut round 1 cm thick slices.
Cook the rice: In the sink, place the rice in a strainer and rinse it well. In a pot, add the rice, water (1 1/3 cup, 2/3 cup), salt (1/2 tsp, ¼ tsp) and stir. Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook 25 minutes or until the water is absorbed and the rice is tender. Remove the pot from the heat and set aside.
Bake the chickpeas: Preheat the barbecue to 400F. lace the Jamaican jerk chickpeas on a baking sheet lined with parchment paper. Bake about 15 minutes or until slightly crispy.
Prepare the vegetables: Rinse and dry all produces. Peel the Cut the mango and cucumber in 2 cm dices. Cut the romaine in 3 cm slices. Cut the lime in 6.
Bake the eggplant: Once the barbecue is heated to 400F, place the marinated eggplant slices on the barbecue. Cook each side about 5 minutes. Ensure the eggplant is soft.
Note: If cooking in the oven, ensure the oven is at 400F, place the eggplant on a lined baking sheet and bake about 8 minutes per side.
Assemble and serve: In individual bowl, assemble the salad: place the romaine, mango, cucumber and top with jerk salad dressing. In individual plates, place the rice, top with cooked eggplant and roasted jerk chickpeas.