Baigan, oh baigan! The humble eggplant is a staple in Trinidad and Tobago cuisine. It’s like the Beyoncé of vegetables – versatile, delicious, and always in demand. You can fry it, bake it, roast it, stew it, and it will still come out tasting like a superstar.
Prep Time: 12minutes mins
Cook Time: 25minutes mins
Total Time: 37minutes mins
Course: Vegetarian
Cuisine: East Indian
Servings: 10
Ingredients
- 1 baigan eggplant
- ¼ cup flour
- ½ tsp. salt
- Black pepper for taste
- Oil for frying
- 1 cup split peas powder
- 1 clove garlic
- 1 tsp. salt
- 2 tsp. curry powder
- 1 tsp. saffron powder
- 2 tsp. baking powder
- ½ cup flour
- Black pepper about 1 tsp.
- Pepper to taste
- Water
Instructions
- Wash and slice the baigan or eggplant in ¼” slices. Pat the slices dry with a clean towel. Mix the flour, salt and black pepper in a flat tray and coat with the seasoned flour. Set aside.
- For split peas batter:
- Mix split peas powder and all other dry ingredients. Add enough water to make a thick batter.
- Heat oil in large heavy pot. In order to test the batter, drop a teaspoonful and cook until slightly brown. Drain and break open. (If too dry, add more water to mixture. if batter is thin add more flour).
- Pat split peas batter on both sides of the baigan. Fry in hot oil until cooked on both sides. Drain on kitchen paper. Serve cool.
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Recipe © Simply Trini Cooking. All rights reserved
Baiganee
Servings: 10
Calories:
Ingredients
- 1 baigan eggplant
- ¼ cup flour
- ½ tsp. salt
- Black pepper for taste
- Oil for frying
- 1 cup split peas powder
- 1 clove garlic
- 1 tsp. salt
- 2 tsp. curry powder
- 1 tsp. saffron powder
- 2 tsp. baking powder
- ½ cup flour
- Black pepper about 1 tsp.
- Pepper to taste
- Water
Instructions
- Wash and slice the baigan or eggplant in ¼” slices. Pat the slices dry with a clean towel. Mix the flour, salt and black pepper in a flat tray and coat with the seasoned flour. Set aside.
- For split peas batter:
- Mix split peas powder and all other dry ingredients. Add enough water to make a thick batter.
- Heat oil in large heavy pot. In order to test the batter, drop a teaspoonful and cook until slightly brown. Drain and break open. (If too dry, add more water to mixture. if batter is thin add more flour).
- Pat split peas batter on both sides of the baigan. Fry in hot oil until cooked on both sides. Drain on kitchen paper. Serve cool.