If there’s one thing everyone needs as we roll into the dog days of summer, it’s a tropical vacation. Even if travel isn’t a possibility right now, there’s always the option to cook a recipe from somewhere you’d like to visit. Right now, we’re craving an island getaway, and we are inspired by Caribbean Vegan!

In Caribbean Vegan, Barbadian chef Taymer Mason shares all-new recipes and explains the key kitchen skills she learned growing up: how to cut breadfruit, make your own cassava flour, choose a ripe coconut, and more. The islands awaits!

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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.

Brule Jol (Caribbean Avocado Salad – Serves 2)

Ingredients

• 1 medium eggplant, peeled and sliced into 3 × ¼-inch strips
• 3 tablespoons pink or sea salt
• 3 tablespoons olive oil
• 1 nori sheet, toasted and crumbled
• 1 large Hall or Choquette avocado
• 1 medium tomato, seeded and finely chopped
• 1 small cucumber, seeded and finely chopped
• ½ red onion, finely diced
• 2 tablespoons chopped fresh parsley
• 1 garlic clove, pressed
• 1 teaspoon chopped fresh cilantro
• 1 teaspoon chopped Scotch bonnet pepper, include seeds for more intensity
• ½ teaspoon black pepper

Directions

1. 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.
2. 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.
3. Cut the avocado in half and remove the pit. Carefully scoop out most of the flesh into a medium bowl and dice, leaving a thin layer inside the peel. Set the shells aside.
4. Add the tomato, cucumber, onion, parsley, garlic, cilantro, Scotch bonnet, black pepper, and cooled eggplant to the avocado. Toss gently to combine the ingredients, being careful to not mash the avocado.
5. Spoon the vegetable mixture into the reserved avocado shells. Serve with crackers or place stuffed on a bed of salad.

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We hope you enjoyed the tips and recipe from Caribbean Vegan: Meat-Free, Egg-Free, Dairy-Free Authentic Island Cuisine for Every Occasion, available now! Tweet us at @experimentbooks to let us know how your recipe turned out, or tag us in your food photos on Instagram at @theexperiment!