Stew Oxtail and Melongene (Eggplant)

Stew Oxtail and Melongene is a great dish for when you want a simple meal.

Stew Oxtail and Melongene Eggplant

Course: Meats

Cuisine: Caribbean


  • 1 1/2 lb Oxtail
  • 2 tbsp green seasoning
  • 1 small onion chopped
  • 8 celery leaves chopped
  • 3 cloves garlic chopped
  • 2 small tomatoes chopped
  • 1 tsp paprika
  • 1 pimento pepper chopped
  • 2 medium eggplant peeled and sliced
  • 1 1/2 cup water
  • 2 tsp. tomato paste
  • 2 tbsp. oil to saute the oxtail


  • Season the meat with the green seasoning. Add the tomatoes, onion, parsley, garlic, garlic and pimento pepper.
  • Cover and leave to marinate for 30 minutes.
  • Saute the seasoned oxtail in the oil.
  • Add the water and cover to pressure cook for about 20 to 30 minutes.
  • Add the melongene and leave to cook for another 10 minutes or until soft.
  • Stir in tomato paste.
  • Remove and leave to cool.
  • Serve over rice.

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Recipe © Simply Trini Cooking. All rights reserved

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