From above, four plates show golden lacy cassava cakes topped with glossy folds of roasted eggplant, halved jammy eggs with deep orange centers, jewel-like mango relish, emerald herbs, pink pickled onion curls, and a drizzle of green herb oil on bright white plates.

Coconut Cassava Cakes with Roasted Eggplant, Jammy Eggs & Mango Relish

Category Brunch
Prep 30 minutes
Cook 35 minutes
Style Caribbean Fusion
Technique Roasting
Diet Friendly Vegetarian

Daily Recipe: July 29, 2026

This breakfast leans into Caribbean flavor without falling back on the usual tropes: silky roasted eggplant is folded with scallions, thyme, lime, and a whisper of allspice, then spooned over crisp-edged coconut cassava cakes and topped with jammy eggs and a bright mango-pepper relish. It feels sunny and vibrant, but also flexible for an uncertain morning when you want something comforting, savory, and photogenic. Peak-season eggplant, herbs, peppers, and mango make it taste especially alive.

Ingredients (for 4)

Preparation

  1. Step 1 - 🍆🔥🧂
    Heat the oven to 425°F. Toss the eggplant with 2 tablespoons olive oil, 3/4 teaspoon salt, 1/2 teaspoon black pepper, smoked paprika, and allspice. Spread on a sheet pan and roast for 25 to 30 minutes, turning once, until deeply golden and soft.
  2. Step 2 - 🥚💧⏲️
    Put 4 eggs in a saucepan and cover with cold water. Bring to a boil, lower to a lively simmer, and cook for 7 minutes. Transfer to ice water, cool, peel, and cut in half for serving.
  3. Step 3 - 🥭🌶️🍋
    Mix the mango, red bell pepper, half of the minced Scotch bonnet or habanero, half of the lime juice, maple syrup or honey, 1/4 teaspoon salt, and 1 tablespoon cilantro. Toss well and let it sit.
  4. Step 4 - 🧅🍈✨
    Toss the red onion with 1 tablespoon lime juice and a pinch of salt. Set aside until softened and bright pink.
  5. Step 5 - 🌿🍋🥄
    Stir together the parsley, half of the remaining cilantro, lime zest, 2 tablespoons olive oil, and 1 tablespoon water. Add a pinch of salt and set aside.
  6. Step 6 - 🥥🥚🥣
    Squeeze the grated cassava well in a clean towel to remove extra moisture. Place it in a bowl and mix with 4 raw eggs, coconut milk, shredded coconut, cornstarch, scallion whites, half the garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly combined.
  7. Step 7 - 🍳🟡👌
    Heat a large skillet or griddle over medium heat with a thin film of olive oil. Divide the cassava mixture into 8 compact cakes and flatten them to about 1/2 inch thick. Cook in batches for 4 to 5 minutes per side until crisp, deep golden, and cooked through. Keep warm.
  8. Step 8 - 🍆🌿🍈
    When the eggplant is done, gently fold it with the remaining garlic, thyme, scallion greens, remaining cilantro, remaining chile to taste, 1 tablespoon lime juice, and 1 tablespoon olive oil. Taste and adjust with the remaining salt and black pepper as needed.
  9. Step 9 - 🥑🥗🍽️
    Place 2 cassava cakes on each plate. Spoon the warm eggplant over and around them, add avocado slices, top with 2 egg halves per plate, and scatter over the mango relish, pickled onion, and microgreens or baby arugula.
  10. Step 10 - ✨🍴😋
    Spoon the herb oil over the eggs and around the plate. Serve right away while the cassava cakes are crisp and the eggplant is warm.

Additional

If you want to lean more savory, add crumbled feta or grilled halloumi; for a vegan version, replace the eggs with crispy fried tofu and bind the cassava cakes with a flax mixture. The contrast is the magic here: creamy eggplant, crisp cassava edges, sweet-hot relish, and jammy yolk. For extra visual drama, serve on a platter and let everyone build their own stack.