About This Baigan and Aloo Recipe
Baigan (Eggplant) and Aloo (Potato) With Stewed Pork is one of those dishes that instantly takes me back to my childhood in the Caribbean. Growing up, this was a Monday kind of meal, made after Sunday dinner when there was always some stewed meat left over. Mommy would stretch that leftover stewed chicken, beef, or pork into something completely new, hearty, and deeply satisfying.
This dish was almost always paired with hot Sada Roti, making it a complete comfort meal. Back then, eggplant was never hard to find. We had it growing in the kitchen garden behind the house, and if not, mom made sure to pick some up at the farmer’s market in Marabella (south Trinidad) every Friday morning. Whether you call it baigan, eggplant, or melongene, it played a starring role in many home-cooked meals like this one.
This version uses leftover stewed pork, sometimes called brown-stew pork, but the method works just as well with any stewed meat you have on hand. It’s simple cooking, rooted in tradition, and exactly how many of us learned to make the most of what was already in the fridge.
Ingredient Guide
Eggplant (Baigan): Eggplant forms the base of this dish, breaking down as it cooks and helping to thicken the gravy while adding a mild, slightly sweet flavour.
Potatoes (Aloo): Potatoes add body and heartiness, soaking up the flavours of the seasonings and stewed pork.
Garlic: Garlic builds the first layer of flavour and gives the dish its aromatic foundation.
Onion: Onion adds natural sweetness and depth once it softens during cooking.
Scotch Bonnet Pepper: Used sparingly, this adds gentle heat and classic Caribbean flavour. It can be adjusted or replaced to suit your tolerance.
Leftover Stewed Pork: This brings richness and seasoning to the dish, making it a great way to repurpose Sunday’s leftovers.
Olive Oil: Used for sautéing and helping the garlic release its flavour.
Salt and Black Pepper: These balance and enhance all the ingredients as they cook together.
Water: Water helps everything come together into a tender, saucy dish.
Optional ingredients include coconut milk for richness, pimento peppers for aroma, and Caribbean green seasoning for added herbal notes.
Cooking Notes from the Kitchen
• You can leave the skin on the eggplant if you like, as it adds a slightly sweet, smoky flavour once cooked.
• Cutting the potatoes into different sizes allows some pieces to hold their shape while others break down and thicken the sauce.
• If scotch bonnet peppers are hard to find, any mild or medium chili pepper will work.
• This dish is forgiving, so feel free to adjust the seasoning toward the end to suit your taste.
• Adding a splash of coconut milk will give the dish a richer, creamier finish.
Shopping Made Easy
• Most grocery stores carry eggplant and potatoes year-round in the produce section.
• Caribbean green seasoning and scotch bonnet peppers are often found in Caribbean or international markets.
• If you don’t have leftover stewed pork, you can prepare a small batch in advance or substitute stewed chicken or beef.
• Look for firm, glossy eggplants without soft spots for best results.
Helpful Tips Before You Start
You can replace the scotch bonnet pepper with any pepper you enjoy or can easily find. If you cut the potato pieces into different sizes, some will break down while others will hold their shape, giving the dish a nice texture. You can also leave the skin on the eggplant if you like, as it adds a slightly sweet, smoky flavour once cooked.
Baigan (Eggplant) And Aloo (Potato) With Stewed Pork
Ingredients
- 1 1/2 tablespoons olive oil
- 5 cloves garlic smashed
- 3 lbs eggplant peeled and cubed
- 3/4 tablespoon salt adjust to taste
- 1/2 teaspoon black pepper
- 2 lbs potatoes peeled and sliced
- 1 large onion sliced
- 1/2 scotch bonnet pepper optional
- 2 cups water
- 2 to 3 cups leftover stewed pork brown-stew pork
- Optional ingredients:
- Coconut milk up to 1/2 cup
- 2 Pimento peppers chopped
- tablespoon Caribbean green seasoning
Instructions
- Wash, peel, and dice the eggplant and potatoes. Prepare the onion, garlic, and scotch bonnet pepper.
- Heat the olive oil in a wide pot over medium heat. Add the garlic and cook on low heat for about 2 minutes until fragrant, taking care not to brown it.
- Add the eggplant to the pot, increase the heat to medium, and stir well. Season with the salt and black pepper.
- After about 1 minute, add the potatoes, sliced onion, and scotch bonnet pepper in an amount you can tolerate. Stir to combine. Habanero pepper is an excellent substitute for the scotch bonnet.
- Cover the pot and bring to a boil. Add the water, reduce the heat to a simmer, and cook with the lid slightly ajar. Stir every 4-5 minutes and add more water if required.
- After about 20 minutes, add the leftover stewed pork and stir well so it’s evenly distributed.
- Cook uncovered for 4 to 6 minutes, or until most of the liquid has cooked off and the dish has a thick, rich consistency. Taste and adjust the salt to your liking.
- Taste and adjust the salt if needed. Serve with hot roti (I prefer Sada roti).
Video
Notes
Frequently Asked Questions
Can I make baigan and aloo without meat?Yes, this dish works very well as a vegetarian option. Leave out the stewed pork and consider adding coconut milk or extra seasoning for depth. What can I substitute for Scotch onnet pepper?
You can use any chili pepper you prefer, or omit it entirely if you prefer a mild dish. Can I use frozen eggplant?
Fresh eggplant is best for texture, but frozen eggplant can be used in a pinch, keeping in mind it will break down faster. What should I serve with baigan and aloo?
This dish is traditionally served with sada roti, but it also pairs well with rice or dhal.