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Jerk Eggplant With Callaloo and Rice & Peas

Prep Time:

30 Minutes

Cook Time:

40 Minutes


2 Servings



About the Recipe

Our Jerk Eggplant with Callaloo and Rice & Peas is sure to be a crowd favorite.


Jerk Eggplant

  • 1 Large Eggplant

  • 1/4 Cup of Salt

  • 1 Tablespoon of Olive Oil

  • 1 Teaspoon of Mixed Spiced Seasoning

  • 1 Teaspoon of Jerk Seasoning

Rice & Peas

  • 2 Tablespoons of Plant Based Butter

  • 2 Sprig of Thyme

  • 1 Tablespoon of Garlic (Minced)

  • 1 Teaspoon of Cajun seasoning

  • 1 Teaspoon of Mixed Spiced Seasoning

  • 1 Teaspoon of Salt

  • 1 Teaspoon of Allspice

  • 1 Small Red Onion Chopped or 2 Whole Scotch Bonnet Pepper

  • 1 Cup of Soaked Red Kidney Beans

  • 1 Cup Of Coconut Milk

  • 1 Cup of White Rice

Sautéed Callaloo

  • 1 Tablespoon of Olive Oil

  • Chopped Peppers, Onions, and Tomatoes from Meal kit

  • 1 Teaspoon of Minced Garlic

  • 1 sprig of thyme

  • 2 Cups of Callaloo (Amaranth)

  • 1 Teaspoon of Jerk Seasoning

  • 1 Teaspoon of Mixed Spiced Seasoning

  • 1/2 Tablespoon of Plant Based Butter


Rice & Peas

In a sauce pan add plant based butter, thyme, garlic, all seasonings, and onion. Sauté for 3

minutes or until onions are transparent. Add Scotch Bonnet Peppers, soaked kidney beans, and Coconut milk. Mix and let simmer for 5 minutes. Add 1 Cup of water and Rice. Cover and cook for 40 minutes.

Jerk Eggplant

While rice is cooking, cut eggplant into 3/4" thick slices. Heavily sprinkle salt on all sides of eggplant. Set aside for 20 mins. Rinse eggplant with water and pat dry. Add seasonings and coat with olive oil Cook eggplant on Skillet (each side for 2.5 minutes) or until tender. Remove from skillet and set aside.


Add olive oil to skillet. Add chopped peppers, onions, and tomatoes. Cook until tender. Add garlic and thyme then stir. Mix callaloo with sautéed veggies. When callaloo has wilted turn down heat and add seasonings. Stir in plant based butter then serve with eggplant and rice & peas.

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