Jamaican Vegan Run Down is a delicious version of the trendy Jamaican dish. The results are mind-blowing and taste so authentic that you and your family will fall in love!

This dish is traditionally prepared with salted mackerel (pickled) and cooked in seasoned coconut sauce. Coconut milk is traditionally freshly prepared and cooked until the milk is reduced to a sweet custard.

Jamaican rundown on a white plate

Jamaican Vegan Rundown Recipe

To make life easier here in the USA or wherever fresh coconut isn’t available I made this recipe using canned coconut cream.

The cream isn’t the sugary type, this coconut cream is free of any sweeteners or preservatives. However, you can use any full-fat coconut milk.

The results were fantastic and I felt like a child again. It was creamy,  indulgent with a perfect exotic flavor!

When I tell you I feel like I have hit the jackpot even though I don’t gamble believe me that’s how I feel!

The idea for this dish came as the question came to my mind, “what if I use eggplant to replicate mackerel in our traditional rundown recipe?”

You see eggplant has similar characteristics of mackerel, it has a smooth shiny skin and a flesh that softens when cooked.

How To Make Jamaican Vegan Rundown Recipe

  1. Trim the ends off the eggplant. Cut into 2-inch strips, about 1/2 inch wide. 
  2. Place eggplant strips into a large bowl and toss with sea salt.
  3. Cover bowl and set aside for 10 minutes, while you prepare the vegetables.
  4. Preheat over 400 degrees F. Pat eggplant strips with a paper towel and set aside.
  5. Spray with oil and transfer a single layer on a prepared baking sheet. Bake for about 30 minutes, turning halfway. Remove from the oven and set aside.
  6. If you prefer to fry eggplant strips then you can heat oil in a skillet on medium-high heat.
  7. Add eggplant strips in batches and cook on each side until brown, about 3 minutes.
  8. Transfer to a plate lined with a paper towel to remove excess oil.
  9. Place coconut milk in a large saucepan, bring to boil. Reduce heat to simmer until coconut milk begins to transform into a thick and creamy custard, about 10 minutes. Stirring occasionally.
  10. Add onion, bell pepper, garlic, spring onion, tomato, whole Scotch bonnet pepper, parsley, thyme, allspice, and eggplant strips.
  11. Cover and cook for flavors to meld, about 15-20 minutes stirring occasionally. Season with salt to taste.
  12. Serve immediately!

More Jamaican Recipes

  1. Jamaican Stew Peas And Dumplings
  2. Jamaican Banana Fritters
  3. Vegan Jamaican Sweet Potato Pudding
  4. Easy Oven Baked Sweet Plantains
  5. Vegan Ackee

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Vegan Jamaican Rundown Recipe overlay on white plate

Vegan Jamaican Rundown

This Vegan Jamaican Rundown is a delicious version of the very popular Jamaican dish. The results are mindblowing and taste so authentic, you and your family will just fall in love!
5 from 4 votes
Print Pin Rate
Course: Breakfast, Side Dish
Cuisine: Jamaican
Keyword: rundown
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 5 servings
Calories: 145kcal

Ingredients

  • 1 large eggplant about 1 pound
  • 1/2 teaspoon sea salt
  • 1/4 cup coconut oil for frying
  • 2 400ml cans coconut milk
  • 1 onion chopped
  • 1/2 red bell pepper chopped
  • 3 cloves garlic minced
  • 3 spring onions chopped
  • 3 tomatoes chopped
  • 1 whole Scotch bonnet pepper
  • 1/2 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 1 pinch ground allspice optional

Instructions

  • Trim the ends off the eggplant. Cut into 2-inch strips, about 1/2 inch wide.
  • Place eggplant strips into a large bowl and toss with sea salt.
  • Cover bowl and set aside for 10 minutes, while you prepare the vegetables.
  • Preheat over 400℉. Pat eggplant strips with a paper towel and set aside.
  • Spray with oil and transfer a single layer on a prepared baking sheet. Bake for about 30 minutes, turning halfway. Remove from the oven and set aside.
  • If you prefer to fry eggplant strips then you can heat oil in a skillet on medium-high heat.
  • Add eggplant strips in batches and cook on each side until brown, about 3 minutes.
  • Transfer to a plate lined with a paper towel to remove excess oil.
  • Place coconut milk in a large saucepan, bring to boil. Reduce heat to simmer until coconut milk begins to transform into a thick and creamy custard, about 10 minutes. Stirring occasionally.
  • Add onion, bell pepper, garlic, spring onion, tomato, whole Scotch bonnet pepper, parsley, thyme, allspice, and eggplant strips.
  • Cover and cook for flavors to meld, about 15-20 minutes stirring occasionally. Season with salt to taste.
  • Serve immediately!

Nutrition

Calories: 145kcal | Carbohydrates: 12g | Protein: 2g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 241mg | Potassium: 473mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1091IU | Vitamin C: 31mg | Calcium: 34mg | Iron: 1mg