Eggplant, Hearts of Palm, and Spinach Stew

Preparation info
  • Serves


    • Difficulty


Appears in
Caribbean Vegan: Plant-Based, Egg-Free, Dairy-Free Authentic Island Cuisine for Every Occasion

By Taymer Mason

Published 2021

  • About

This stew goes well with Boil and Fry, other cooked root vegetables, or any rice dish. The nori gives the dish a slight seaweed flavor. If that doesn’t appeal to you, leave it out.


  • 7 ounces (200 g) eggplant
  • 1 teaspoon pink


  1. Peel and cut the eggplant into medium-size strips or medium cubes. Sprinkle the eggplant with the salt and let it sit for 20 minutes to draw out any bitterness. Squeeze the eggplant and rinse it lightly.
  2. Place eggplant in a bowl and add the hearts of palm, green onion, Bajan Seasoning, Scotch bonnet, garlic, optional nori, thyme, curry powder, black pepper, and pa