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Vegan Curry Eggplant and Potato (Baigan and Aloo)

Eggplant and potato dish in a pan on the stove with a wooden spoon resting on top

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

This dish is a staple in many Caribbean households, combining the creamy texture of eggplant with the hearty bite of potatoes. Seasoned with a blend of spices and herbs, it's a flavorful and satisfying meal that's perfect for any day of the week.

Eggplant and potato dish in a pan on the stove with a wooden spoon resting on top

Ingredient Guide

  • Eggplant (Baigan): A versatile vegetable that absorbs flavors well. When cooked, it becomes tender and adds a creamy texture to the dish.
  • Potato (Aloo): Adds heartiness and balances the softness of the eggplant. Choose a starchy variety for the best texture.
  • Caribbean Green Seasoning: A blend of herbs and spices including scallions, thyme, garlic, and parsley. Adds depth and authentic Caribbean flavor.
  • Pimento Pepper: Also known as seasoning pepper, it provides a mild heat and fruity flavor.
  • Habanero Pepper: A fiery chili pepper common in Caribbean cuisine. Use with caution, and remove seeds to reduce heat.
  • Ginger: Adds a warm, spicy note that complements the other flavors.

Shopping Made Easy

  • Eggplant: Available at most grocery stores. Look for firm, glossy skin.
  • Potatoes: Common in all supermarkets. Yukon Gold or Russet varieties work well.
  • Caribbean Green Seasoning: Often sold pre-made in Caribbean markets, or make your own using fresh herbs.
  • Pimento and Habanero Peppers: Found in the produce section of Caribbean or Latin grocery stores.
  • Ginger: Available in the produce section. Choose firm roots with smooth skin.

Cooking Notes from the Kitchen

  • You can choose to peel the eggplant or leave the skin on for added texture.
  • Adjust the amount of habanero pepper to control the spiciness of the dish.
  • Allow the dish to simmer until the potatoes are tender and the eggplant has broken down, creating a thick sauce.
  • This dish pairs wonderfully with hot Sada Roti or steamed white rice.

What can I use as a substitute for Caribbean Green Seasoning?

If you can't find Caribbean Green Seasoning, you can make your own by blending scallions, thyme, garlic, parsley, and a bit of vinegar.

How spicy is this dish?

The heat level depends on the amount of habanero pepper used. For a milder dish, use less pepper or remove the seeds.

Can I add other vegetables to this dish?

Yes, you can add other vegetables, like bell peppers or tomatoes, to enhance the flavor and nutritional value.

Is this dish suitable for freezing?

Yes, this dish freezes well. Store in an airtight container and freeze for up to 3 months. Reheat thoroughly before serving.

Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Cuisine:
Courses:
Difficulty: Beginner
Diet: Gluten-Free, Vegan
Description

This Baigan and Aloo recipe is a comforting Caribbean classic that combines the creamy texture of eggplant with the hearty bite of potatoes, all seasoned with a blend of spices and herbs. It's a vegan and gluten-free dish that's both flavorful and satisfying.

Ingredients
  • 1 1/2 tablespoon olive oil
  • 1 bulb 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))
  • 2 cups water
  • 1 cup chopped tomato
Instructions
  1. 1
    Garlic and onions in the pan

    Heat the olive oil in a wide pan over medium heat. Add the sliced onion and smashed garlic. Reduce the heat to medium-low and cook for 3–4 minutes until softened.

  2. 2
    Seasoning heating in pan on the stove

    Stir in the chopped pimento pepper, habanero pepper, grated ginger, Caribbean green seasoning, and black pepper. Cook on medium-low for another 3 minutes.

  3. 3
    potatoes in the pan with aromatics

    Add the sliced potatoes to the pan and stir well to combine with the seasonings.

  4. 4
    Add in eggplant and potato and mix well in pan

    After 5 minutes, add the cubed eggplant to the pan. Stir well; the eggplant will wilt, so don't worry about the pan being full.

  5. 5
    Dish simmering on the stove

    Pour in the water and add the salt. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 20 minutes.

  6. 6
    sliced tomato in the pan with eggplant

    Add the chopped tomato to the pan. Cook for an additional 3 minutes, then taste and adjust the salt if necessary.

  7. 7

    Once the potatoes are tender and the eggplant has broken down to create a thick sauce, remove from heat.

  8. 8
    eggplant on stove top

    Serve hot with Sada Roti or steamed white rice.

Read it online: https://caribbeanpot.com/recipes/baigan-aloo-vegan-curry-eggplant-potato/