In Memory Of Karen Nicole Smith, 1972 - 2016

Baigan (eggplant) & Aloo (potato) Recipe.


It may have been about 16 years ago that I originally shared this recipe, so I thought it was time for a quick refresh. While it’s still vegan, vegetarian, and gluten-free, you’ll find subtle differences between this version and the one originally shared.

1 1/2 tablespoon olive oil
1 medium onion (sliced)
6 cloves garlic (smashed)
1/2 teaspoon black pepper
1 Pimento pepper (aka seasoning pepper)
3/4 Habanero pepper (remove the seeds)
1 teaspoon grated ginger
3/4 tablespoon Caribbean Green Seasoning
4 medium potato (sliced)
1/2 tablespoon salt
3 lbs eggplant (baigan) cubed
2 cups water
1 cup chopped tomato

Notes. Please follow along with the video below, as much more about the recipe is discussed there. Especially why you may leave the skin on the eggplant or peel it off completely. If making this dish gluten-free, please review the full list of ingredients to ensure they meet your gluten-free diet requirements. Adding the Habanero or any hot spicy pepper is up to your tolerance for heat.

Prep all of the ingredients.

Heat the oil you choose in a wide pan over a medium flame. Add the onion and garlic. Reduce the heat to med/low and cook for 3-4 minutes.

It’s then time to add the Pimento pepper, Habanero pepper (optional), Caribbean Green Seasoning, black pepper, and grated ginger. Cook on medium-low for 3 minutes.

Since the potato will take longer to cook than the eggplant, it’s best to add it now and stir well.

Five minutes later, add the prepared eggplant and stir well. It will wilt, so don’t stress about the pan overflowing.

Add the water along with the salt and bring to a boil. reduce the heat and simmer for 20 minutes. I didn’t put a lid on the pan.

I like adding chopped tomato at this point, and 3 minutes later, you should taste and adjust the salt to your liking.

Once complete, the potato will be tender, the eggplant or baigan will fall apart and thicken the sauce, and it will not be the most photogenic dish you’ve ever made. However the look doesn’t do the wonderful taste justice.

Simply paired with hot Sada Roti, it’s the perfect meal, in my opinion.

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