Baked Aubergine with Callaloo Rundown

Name: Baked Aubergine with Callaloo Rundown
Prep time: 1 h 30 min
Total time: 1 h 30 min
Cuisine: Jamaica
Ingredients: 2 garlic cloves, minced; 2 tsp chopped fresh rosemary; 6 small plum tomatoes, skinned, de-seeded and chopped; 1 onion, chopped; 1 bundle of fresh callaloo or spinach or a 19 oz/538 g can of callaloo, or frozen spinach, thawed; 1 bundle of fresh callaloo or spinach or a 19 oz/538 g can of callaloo, or frozen spinach, thawed; 2 tbsp olive oil; 1 bundle of fresh callaloo or spinach or a 19 oz/538 g can of callaloo, or frozen spinach, thawed; 1 bundle of fresh callaloo or spinach or a 19 oz/538 g can of callaloo, or frozen spinach, thawed; 450 g/1 lb aubergine (about 2 medium), sliced 5 mm/¼ inch thick; salt and pepper; salt and pepper; 300 ml/½ pint coconut milk; oil, for frying; 2 tomatoes, sliced; chopped fresh rosemary

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
1 hr 30

Appears in

Eat Caribbean

By Virginia Burke

Published 2005

About

In Jamaica we can buy freshly picked callaloo in bundles at the roadside and one bundle would be perfect for this dish; but if that’s difficult for you (maybe on your next visit) you could buy a can or two of cooked callaloo and drain off the water. Another option is to use spinach which is also a part of the leafy green family. This is a hearty vegetable dish.

Ingredients

Americas
Jamaica
Main course
Vegan
Gluten-free
Caribbean

Ingredients

Method