Baiganee

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.

baiganee

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

Prep Time12 minutes
Cook Time25 minutes
Total Time37 minutes
Course: Vegetarian
Cuisine: East Indian
Servings: 10
Calories:
Author: Felix (Simply Trini Cooking)

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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