Baiganee (eggplant fritters) is a very popular street snack in Trinidad. These eggplant fritters are a usually prepared around the time of Diwali and other treats like Aloo Pie, Doubles, Saheena, and Pholourie. Accompanied with a dipping sauce such as Tamarind or Mango chutney. To make this savory snack I’ll have the ingredients and steps posted below.

Ingredients

1 Large-sized eggplant

1 tsp Salt (For soaking eggplant slices)

1/2 cup All-Purpose flour

1 cup Split Pea powder

1 tsp Baking Powder

1/4 tsp Tumeric (Haldi) powder

1/4 tsp Salt (For Batter)

1 tbsp Green Seasoning

1 clove of Garlic

Pepper (optional)

1 1/2 cup of Water

2 cups Vegetable Oil

Directions

1. Wash the entire eggplant and pat down dry using a paper towel.
2. Slice eggplant 1/4 inch.
3. Pre-soak slices of eggplant into a big container of water and add 1 tsp of salt. Have these eggplants soaking for about 1 hour. After 1 hour spread paper towel and pat down dry. Tip: While the slices are pre-soaking you can start preparing the batter.
4. Get a medium-size bowl For the batter: 1 cup of split pea powder, 1/2 cup of All-Purpose flour, 1 teaspoon of baking powder, 1/4 teaspoon tumeric of powder, 1/4 teaspoon salt, 1 tablespoon green seasoning, and grate 1 clove of garlic. Finely chop some pepper in the batter if you like the extra heat. (optional)
5. You have all of these ingredients in a medium bowl and now you measure out 1 1/2 cups of water. Using a spoon or by hand mix everything well and you’re looking for a thick batter texture.
6. Make sure the batter is thick and a little thin enough to cover both sides of eggplant slices.
7. For frying: On the stove heat a medium-sized pot and adjust to medium-high heat. Add 2 cups of vegetable oil (add enough for deep frying). Create a little section for you to place baiganee after deep frying (Rest paper towel on a plate or in a small baking dish). The paper towel absorbs the extra oil after frying.
8. Take the sliced eggplant and dip both sides into the batter. Then place them in hot oil for frying. Note: Don’t add too many slices into your pot this can change the oil temperature.
9. Have each side cook for 1 minute. Every minute keep flipping until it’s golden brown. When it’s done frying take a skimmer or a tong, hold baiganee against the pot, and shake off excess oil.