Name: Brule Jol
Yield: Serves 2
Ingredients: 1 large Hall or Choquette avocado; 1 medium tomato, seeded and finely chopped; 1 small cucumber, seeded and finely chopped; 3 tablespoons pink or sea salt; 3 tablespoons olive oil; 1 nori sheet, toasted and crumbled; 1 teaspoon chopped Scotch bonnet pepper, include seeds for more intensity; ½ teaspoon black pepper; ½ red onion, finely diced; 2 tablespoons chopped fresh parsley; 1 garlic clove, pressed; 1 teaspoon chopped fresh cilantro; 1 medium eggplant, peeled and sliced into 3 × ¼-inch (7.5 cm × 6 mm) strips

Preparation info

Serves
2

Difficulty
Easy

Appears in

Caribbean Vegan

By Taymer Mason

Published 2021

About

Brule jol is a dish from the south Caribbean consisting of salted cod tossed with onions, tomatoes, cucumbers, and sometimes avocado. It is slightly spicy and salty and is served with crackers. Eggplant stands in for the fish in this vegan version.

Ingredients

1 medium eggplant, peeled and sliced into 3 × ¼-inch (7.5 cm × 6 mm) strips
3 tablespoons pink or sea salt

Method

Place the eggplant in a shallow dish and cover it in the salt and set aside for 5 minutes. Massage the eggplant a little after 5 minutes.
Rinse the eggplant thoroughly and pat dry. Heat the oil in a medium pan over medium heat. Sauté the eggplant for about 5 minutes, until slightly soft and brown on the surface. Add the nori, stirring to mix well. Let cool.

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Brule Jol

Caribbean Avocado Salad

Ingredients

Method

Become a Premium Member to access this recipe

Part of