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

Name: Coconut Cassava Cakes with Roasted Eggplant, Jammy Eggs & Mango Relish
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 2 medium (about 1 1/2 lb total) eggplant cut into 1-inch cubes; 1 1/2 lb cassava (yuca) peeled, inner fibrous core removed, coarsely grated; 8 large eggs 4 boiled; 4 reserved for cassava cake batter; 1 ripe but firm mango diced small; 1 small red bell pepper diced small; 6 scallions thinly sliced, whites and greens separated; 1 small red onion very thinly sliced; 4 cloves garlic cloves minced; 2 tsp fresh thyme leaves removed; 1/2 cup fresh cilantro chopped; 1/2 cup fresh parsley chopped; 1/2 to 1 scotch bonnet or habanero very finely minced; 2 lime 1 zested and both juiced; 1/2 cup coconut milk; 1/3 cup unsweetened shredded coconut; 2 tbsp cornstarch; 1/4 tsp ground allspice; 1/2 tsp smoked paprika; 1 tsp maple syrup or honey; 1 avocado sliced for serving; 1 cup microgreens or baby arugula for garnish; 5 tbsp total, plus more for greasing olive oil; 2 1/4 tsp salt divided; 1 tsp black pepper divided

Vibrant Caribbean-inspired breakfast with eggplant, eggs, cassava, and mango.

Category Brunch

Prep 30 minutes

Cook 35 minutes

Style Caribbean

Technique Roasting

Diet Friendly Vegetarian

Daily recipe · July 29, 2026

A little about this dish

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)

Eggplant — 2 medium (about 1 1/2 lb total) — cut into 1-inch cubes
Cassava (yuca) — 1 1/2 lb — peeled, inner fibrous core removed, coarsely grated
Large eggs — 8 — 4 boiled; 4 reserved for cassava cake batter
Ripe but firm mango — 1 — diced small
Small red bell pepper — 1 — diced small
Scallions — 6 — thinly sliced, whites and greens separated
Small red onion — 1 — very thinly sliced
Garlic cloves — 4 cloves — minced
Fresh thyme — 2 tsp — leaves removed
Fresh cilantro — 1/2 cup — chopped
Fresh parsley — 1/2 cup — chopped
Scotch bonnet or habanero — 1/2 to 1 — very finely minced
Lime — 2 — 1 zested and both juiced
Coconut milk — 1/2 cup
Unsweetened shredded coconut — 1/3 cup
Cornstarch — 2 tbsp
Ground allspice — 1/4 tsp
Smoked paprika — 1/2 tsp
Maple syrup or honey — 1 tsp
Avocado — 1 — sliced for serving
Microgreens or baby arugula — 1 cup — for garnish
Olive oil — 5 tbsp total, plus more for greasing
Salt — 2 1/4 tsp — divided
Black pepper — 1 tsp — divided

Preparation

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.
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.
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.
Step 4 — 🧅🍈✨

Toss the red onion with 1 tablespoon lime juice and a pinch of salt. Set aside until softened and bright pink.
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.
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.
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.
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.
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.
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.

A final fox tip

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.