aloo Archives | CaribbeanPot.com

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

Peeling Eggplant: You can choose to peel the eggplant or leave the skin on for added texture.

Heat Level: Adjust the amount of habanero pepper to control the spiciness of the dish.

Cooking Time: Allow the dish to simmer until the potatoes are tender and the eggplant has broken down, creating a thick sauce.

Serving Suggestion: 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.

eggplant curry Here’s another one of the dishes my mom would prepare when we were kids which we refused to eat. Her way of getting us to eat it was to cook it without the curry and add leftover stew chicken, pork or beef near the end of the cooking process. Today when she visits I get her to make it several ways.. curry, without curry and I still love adding leftover stewed meats. My dad, the saltfish king that he is only likes this if there’s pieces of salted cod added near the end. According to him, this is the ONLY way this dish should be made.

This version is completely vegetarian, but feel free to add any leftover stewed (Caribbean style) meats you may have in your fridge. Also remember that if you’re looking for a truly unique twist to this, do as my dad would recommend and add some strips of dry salted fish. All you’ll have to do is soak the dried saltfish in hot water, then drain/rinse, shred and add to the pot about 5 minutes at the end of cooking.

You’ll need…
1 eggplant (baigan) about 1-2 lbs – peeled and cubed
1 small onion diced
2 cloves crushed
3 tablespoons water
3 small potatoes cubed
1 tablespoon madras curry powder
1 1/2 tablespoon oil
1/4 teaspoon green seasoning (optional)
1/4 teaspoon salt
dash black pepper
1/4 hot pepper (habanero, scotch bonnet or chilli)

* I”ve also seen people prepare this dish without peeling the eggplant. Personally I find that the skin causes the finished dish to be over-powered with the flavour of the eggplant.

Start off by peeling and dicing the eggplant and potato into cubes (set aside in a bowl). Then peel and slice the onion, pepper and crush the garlic.

baigan and alloo

curry baigan

curry potato with eggplant recipe

eggplant recipe

Pour the oil in a fairly deep saucepan and heat on medium to high heat. When the oil is hot add the curry powder and stir for about 3 minutes, then add the onion, garlic and hot pepper. Allow this to cook for another couple minutes, then add about 3 tablespoons of water and using a spoon try to scrape the pot so the bit of cooked curry will release from the bottom of the pan. When this dries back down (see image below) start adding the cubed eggplant, potato, salt and black pepper (add the green seasoning mix at this point as well – optional). Then reduce to the lowest setting on your stove with the pot covered. Stir occasionally and keep an eye on things. It will release some natural juices which should be enough for it to cook without burning, but if you notice that it starts to stick to the bottom of the pan, it means that your heat may still be a bit too high… add a few tablespoons of water and place the pot on a smaller burner where the heat will be lower.

Allow this to cook for about 25 minutes or until the potato is fully cooked and the eggplant starts to dissolve and marry with the potato. Though not the prettiest looking dish, it’s packed with flavour and quite tasty when paired with roti, fry bake or any type of flat bread you may have.

curry baigan and alloo

curry eggplant

curry eggplant recipe

baigan with potato curry

eggplant with potato recipe

potato with eggplant curry

eggplant curry

curry potato eggplant

trini baigan and alloo

I believe the word “baigan” is Indian in origin and it made it’s way to the Caribbean with the indentured workers that came to the Caribbean in the 1800’s. Do leave me your comments below.

Happy Cooking!

aloo

Vegan Curry Eggplant and Potato (Baigan & Aloo)