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.
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
1 1/2 cup of Water
2 cups Vegetable Oil
- Wash the entire eggplant and pat down dry using a paper towel.
- Slice eggplant 1/4 inch.
- 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.
- 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)
- 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.
- Make sure the batter is thick and a little thin enough to cover both sides of eggplant slices.
- 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.
- 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.
- 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.