Jerk Grilled Aubergine for a Summer Barbeque
1 large aubergine cut into 5cm cubes
2 tablespoons olive oil
2 tablespoons Jamaican jerk seasoning
1 tablespoon brown sugar
2 tablespoons soy sauce
1 tablespoon lime juice
2 tablespoons mirin
Mix all the marinade ingredients in a large bowl.
Add the aubergine, and allow to marinade for 2-3 hours.
Heat your barbeque to hot.
Skewer the aubergine pieces, and brush with the oil.
Place on the hot grill, and cook for around 3 minutes per side. If the aubergine starts to burn, remove from the heat.
Warm the remaining marinade until it thickens – the microwave may be easier than the grill.
Remove the browned but not burnt skewers from the grill, and serve with the thickened marinade as a dipping sauce.
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