Jamaican Jerk Eggplant - Dinner Recipe | BCLIQUOR

Ingredients

• 1 cup (250 ml) ketchup
• ¼ cup (60 ml) apple cider vinegar
• ¼ cup (60 ml) clover honey
• 1½ tsp (7 ml) Worcestershire sauce
• ½ tsp (2.5 ml) smoked paprika
• 1 tsp + 1 tbsp (20 ml) freshly grated ginger, divided
• ¼ cup (60 ml) fresh lime juice, divided
• 5 green onions, trimmed, white and light green part thinly sliced, divided
• 1 tsp (5 ml) ground cinnamon
• 1 tsp (5 ml) ground cumin
• 1 tbsp (15 ml) ground coriander
• ¼ tsp (1 ml) ground allspice
• ¼ tsp (1 ml) cayenne pepper
• ½ tsp (2.5 ml) fine sea salt
• ½ tsp (2.5 ml) freshly ground black pepper
• 2 tbsp (30 ml) fresh thyme leaves or 2 tsp (10 ml) dried thyme leaves
• 4 garlic cloves, minced
• ¼ cup (60 ml) low sodium soy sauce or tamari
• 2 tbsp (30 ml) maple syrup
• 2 tbsp (30 ml) melted coconut oil
• 1 habanero pepper, seeds removed, minced
• 1 large eggplant
• extra coconut oil or grape seed oil, to baste
• 2 tbsp (30 ml) coconut oil
• 2 shallots, diced
• 1 sprig thyme
• 1 bay leaf
• 1 cup (250 ml) jasmine rice
• 1 cup (250 ml) coconut milk
• ½ cup (125 ml) water
• 1 x 15 oz (425 g) can black beans, drained and rinsed