Go Back
baiganee featured image
Print Recipe
5 from 1 vote

Trini baiganee

This baiganee recipe is made with eggplant slices that have been battered with split peas powder and seasonings and deep fried to perfection. They are so tasty.
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Course: Snack
Cuisine: Caribbean, Indian
Keyword: baiganee, baiganie
Servings: 24 baiganee
Author: Ros Singh

Ingredients

  • ¾ lb eggplant (baigan)
  • 170 g split peas powder
  • 70 g flour
  • ¼ tsp baking powder
  • tsp yeast
  • 3 tbsp green seasoning with garlic, chadon beni and pepper
  • tsp salt
  • ½ tsp turmeric
  • 4 cups water
  • oil for frying (approx. 3 - 4 cups)

Instructions

  • Wash eggplant. Slice into ⅛ inch to ¼ inch discs
  • Place eggplant slices in a large bowl.
  • Add 3 cups water and 1 tsp salt.
  • Set aside for 30 minutes.
  • Add dry ingredients to a separate bowl (split peas powder, flour, baking powder, yeast, salt, turmeric and green seasoning).
  • Add ½ cup of water.
  • Knead.
  • Add more water slowly (about ½ cup more).
  • Continue kneading to produce is slurry-like, lump-free batter.
  • Cover and set aside to rest for 30 minutes.
  • Place a large pot on medium heat.
  • Add the oil and leave to heat up for 5 - 10 minutes.
  • Drain the baigan slices.
  • Add each slice into the batter and coat completely.
  • Place in the hot oil.
  • Flip over regularly to ensure even heating.
  • Remove from heat when the baiganee is golden brown and cooked all the way through (approx 5 - 6 minutes cook time).
  • Place on napkins to soak the excess oil.
  • Serve hot with chutney.