Every culture has its collection of traditional songs and verses. One popular Jamaican call and response folk song is Hill and Gully Ride(r). The exact meaning of this song still remains unclear, especially since the lyrics often change depending on who is leading the song. What is clear and consistent, however,  is the leader’s call, “Hill an’ gully ride oh” and the repeated response, “Hill an’ gully”. I’ve asked many people whether they believed the leader was singing “Hill an’ gully ride, oh” or “Hill an’ gully rider”. There was never a consensus. Have a listen to it below. What do you hear, dahling?

This song is done in the happy, carefree manner of Jamaican Mento music, a precursor to our world-renowned Reggae. Like our dialect, Patois – a singsong fusion of English and Afrikaan languages, Mento is a fusion of African and European musical traditions, later picking up more Pan-Caribbean influences at the height of its popularity in the 1950’s. 

Dahling, you know I wasn’t around in the 50s. Why, I only turned 18 just the other day, give or take a decade and change. But, this particular mento-influenced song, Hill and Gully Ride(r), became popular in my youth because of a television program of the same name. This program featured a journeyman interviewer who would go to different parts of the island to interview “everyday” folks who, without fail, always had fascinating life stories to share. The show started with the song that would always conjure up in my mind a man, bare-foot and bare-chested on a donkey with baskets hanging on each side precariously scaling the hillside – up, down, up down – up the hills and down in the gullies. 

This is the image that came to mind after I created this exquisitely delicious Eggplant slide. Naturally, I named it the Hill and Gully Ride Eggplant Slide.

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This is a very simple recipe, but the result is stunning with  complex flavors and varying textures. It is easily a dinner party favorite. Each slice of eggplant is dusted with Panko breadcrumbs mixed with spices giving all the flavors of Caribbean jerk, baked then stacked between layers of marinara sauce and a cheesy, ranch-like white sauce. The skin on the eggplant adds a pleasant textural element that works well with the crunch of the breadcrumbs 

Check it out, then leave me a comment below letting me know what you think about our music and this recipe. I’d love to hear from you, dahling. Let’s Cook Together!

Print Recipe
Hill & Gully Ride Eggplant Slide
A dinner party favorite, this easy to prepare dish has complex flavors with hints of Caribbean jerk spices and creamy white sauce. It also features lovely textures with a stunning presentation.
Course Main Dish
Prep Time 10 mins
Cook Time 30 mins
Servings
Ingredients
  • 1 inch Eggplant sliced into 1/4thick rounds
  • 1/4 cup vegan mayo eg. Just Mayo
  • Breading Mix see below
  • White Sauce Mix see below
  • Marinara Sauce
  • 2 tbsp fresh basil roughly chopped
Breading Mix:
  • 1 cup Panko breadcrumbs
  • 1 tsp Caribbean Jerk Seasoning
  • 1/4 tsp salt
White Sauce:
  • 1/2 cup vegan mayo eg. Just Mayo
  • 1/2 cup vegan sour cream eg. Super Supreme Better Than Sour Cream
  • 1 tbsp nutritional yeast
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried parsley
  • 1/4 tsp dried dill
  • 1/4 dried chives
  • Pinch of salt and pepper
Course Main Dish
Prep Time 10 mins
Cook Time 30 mins
Servings
Ingredients
  • 1 inch Eggplant sliced into 1/4thick rounds
  • 1/4 cup vegan mayo eg. Just Mayo
  • Breading Mix see below
  • White Sauce Mix see below
  • Marinara Sauce
  • 2 tbsp fresh basil roughly chopped
Breading Mix:
  • 1 cup Panko breadcrumbs
  • 1 tsp Caribbean Jerk Seasoning
  • 1/4 tsp salt
White Sauce:
  • 1/2 cup vegan mayo eg. Just Mayo
  • 1/2 cup vegan sour cream eg. Super Supreme Better Than Sour Cream
  • 1 tbsp nutritional yeast
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried parsley
  • 1/4 tsp dried dill
  • 1/4 dried chives
  • Pinch of salt and pepper
Instructions
  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Generously slather each side of the eggplant slices with mayo. Set aside.
  3. Create breading mix by combining panko, jerk seasoning and salt in a shallow bowl. Dip each side of the eggplant slices in breading mix, making sure to press down so mix will adhere to slices.
  4. Place slices on a baking sheet lined with parchment paper. Bake for 15 minutes on each side, turning once.
  5. While slices are baking, create white sauce by combining mayo, sour cream, nutritional yeast, garlic powder, onion powder, parley, dill, chives, salt, and pepper in a bowl. Set aside.
  6. Remove eggplant slices from oven. Spoon 1 tsp of marinara sauce on a plate, spreading out into a wide circle. Add eggplant, then top with a spoonful of the marinara sauce and white sauce. Repeat until you have a tower of 4-5 slices per plate. Garnish with basil and serve immediately.
Recipe Notes

Wine Pairings:
Chianti
Sangiovese
Zinfandel

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