I've been getting into Grenada’s local cooking culture and this dish was an experiment that was the result of talking to a few locals (on separate occasions) about their favorite vegetables and ways to prepare them. The outcome was very tasty, even good enough for “Marty’s Picks” list :)!
I should disclose that while I was cooking I hardly measured anything which means that if you wing it too it should still come out great! From start to eating prep and cooking time was about an hour.
What you’ll need (for the Eggplant):
-1 Eggplant (mine was about 8 inches long and 6 inches around)
-2 tbls. Oil for frying
-1/2 cup flour
-2 tsp. egg replacer
-3/4 cup panko bread crumbs
What’s Next:
-Slice the eggplant long ways in about ¼ - ½ inch slices
-Heat frying oil in a pan over medium heat
-In 3 separate bowls place the floor, bread crumbs, and prepared egg replacer (2 tsp. egg replacer mixed with 4 tbls. Warm water and stired)
-Flour both sides of each eggplant strip, dip immediately in egg replacer (both sides), then coat in panko bread crumbs
-Gently place the eggplant strips in the pan, let cook for 5 minutes then flip and cook for 5 minutes.
-The eggplant should be crispy, not soggy and you may find that they need to be cooked longer.
-When done remove the eggplant from the pan and place on a paper towel
What you’ll need (for the “gravy”-don’t panic, it’s not that bad):
-2 cups lightly packed callaloo (or spinach if you have no idea what callaloo is!)
-1/2 cup coconut milk
-1/4 cup water
-1 cup uncooked quinoa
-1/2 cup chopped green onion
-1 medium/large tomato, chopped
-1 tbls. Curry powder
-1/2 tsp. salt
-1/2 tsp. cumin
-1/2 tsp. ground ginger
-1/4 tsp. cayenne
-1/4 tsp. ground nutmeg
-3/4 cup water
-2 ½ tbls. Tomato paste
-1 tbls. Agave nectar
-1 cup julienne cut carrots
-1 medium red bell pepper, sliced thin
-1 cup broccoli heads
What’s Next:
-In a pan bring the coconut milk and water to boil. Add callaloo (or spinach) and let simmer with lid closed for 15 minutes (less time for spinach.) All the liquid will absorb. Set aside in a separate bowl.
-While callaloo is cooking, make quinoa according to package directions. Set aside when done.
-Heat a splash of olive oil in a pan and add chopped green onions. Cook for a couple minutes
-Add the tomatoes, cook for a minute or two.
-Blend all the spices together in a small bowl and add to the pan. Cook 2 minutes or so.
-Stir in ¾ cup water, tomato paste, and agave nectar. Let simmer for 2 minutes or so, add bits of water if sauce starts to thicken.
-Add sliced carrots, red pepper, and cooked callaloo. Continue simmering 2 minutes.
-Add broccoli, turn off heat and cover for a minute or two to let the broccoli steam.
-Serve immediately over quinoa and fried eggplant
*Feeds 4 Martys*
I should disclose that while I was cooking I hardly measured anything which means that if you wing it too it should still come out great! From start to eating prep and cooking time was about an hour.
What you’ll need (for the Eggplant):
-1 Eggplant (mine was about 8 inches long and 6 inches around)
-2 tbls. Oil for frying
-1/2 cup flour
-2 tsp. egg replacer
-3/4 cup panko bread crumbs
What’s Next:
-Slice the eggplant long ways in about ¼ - ½ inch slices
-Heat frying oil in a pan over medium heat
-In 3 separate bowls place the floor, bread crumbs, and prepared egg replacer (2 tsp. egg replacer mixed with 4 tbls. Warm water and stired)
-Flour both sides of each eggplant strip, dip immediately in egg replacer (both sides), then coat in panko bread crumbs
-Gently place the eggplant strips in the pan, let cook for 5 minutes then flip and cook for 5 minutes.
-The eggplant should be crispy, not soggy and you may find that they need to be cooked longer.
-When done remove the eggplant from the pan and place on a paper towel
What you’ll need (for the “gravy”-don’t panic, it’s not that bad):
-2 cups lightly packed callaloo (or spinach if you have no idea what callaloo is!)
-1/2 cup coconut milk
-1/4 cup water
-1 cup uncooked quinoa
-1/2 cup chopped green onion
-1 medium/large tomato, chopped
-1 tbls. Curry powder
-1/2 tsp. salt
-1/2 tsp. cumin
-1/2 tsp. ground ginger
-1/4 tsp. cayenne
-1/4 tsp. ground nutmeg
-3/4 cup water
-2 ½ tbls. Tomato paste
-1 tbls. Agave nectar
-1 cup julienne cut carrots
-1 medium red bell pepper, sliced thin
-1 cup broccoli heads
What’s Next:
-In a pan bring the coconut milk and water to boil. Add callaloo (or spinach) and let simmer with lid closed for 15 minutes (less time for spinach.) All the liquid will absorb. Set aside in a separate bowl.
-While callaloo is cooking, make quinoa according to package directions. Set aside when done.
-Heat a splash of olive oil in a pan and add chopped green onions. Cook for a couple minutes
-Add the tomatoes, cook for a minute or two.
-Blend all the spices together in a small bowl and add to the pan. Cook 2 minutes or so.
-Stir in ¾ cup water, tomato paste, and agave nectar. Let simmer for 2 minutes or so, add bits of water if sauce starts to thicken.
-Add sliced carrots, red pepper, and cooked callaloo. Continue simmering 2 minutes.
-Add broccoli, turn off heat and cover for a minute or two to let the broccoli steam.
-Serve immediately over quinoa and fried eggplant
*Feeds 4 Martys*
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