A native Haitian dish made with meats such as beef, goat or pork with cabbage and eggplant, and also crabs. It is usually served with grain like rice, Mayi moulin (Corn flour) .

beef and Eggplant Legume


½ cabbage, into strips
2 carrots, sliced
2 eggplant, peeled and sliced
2 lb beef, cubed
2 cups water
1 tablespoon vinegar
½ cup olive oil
Salt, Pepper
1 onion, minced
1 tablespoon tomato paste
1 garlic minced
3 cloves
Few parsley sprigs, finely chopped


Marinate the meat.*

In a large saucepan, pour oil and fry the meat. Add cabbage, carrots, eggplant and water. Cover and bring to a boil. Reduce heat to medium and simmer 25 minutes.

Uncover and transfer the eggplant slices in a blender to reduce in a puree. Put the eggplant puree into the pan.

Add vinegar, garlic, onion, salt, pepper, tomato paste, parsley, Tabasco to taste and cloves.

Simmer 20 minutes and serve over white rice..

* see recipe for Marinade for meat

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