Brule Jol

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

Caribbean Avocado Salad

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

Starter
Vegan
Caribbean
Gluten-free
Spicy

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.