Baiganee | Eggplant Fritter

Eggplant coated with a seasoned split peas batter and then fried is the perfect snack or appetizer. It is traditionally eaten with boiled or raw mango or tamarind chutney.

If you have an eggplant (baigan) and some split peas powder, you can be enjoying this baiganee(eggplant fritter) in less than 15 minutes.

I always thought this was complicated to make until I developed the recipe —and an easy one.

Great for eggplant lovers and moms/dads/anyone who needs to have a constant supply of food/snacks for the family(provided they love eggplant). I would say take it to a party or potluck but I love it hot—when it still has that crunch on the outside.

Hope you enjoy this recipe. Please consider rating below if you made this and enjoyed it or plan to make it soon!

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Baigan Choka

Curry Chickpeas with Baigan

Trinidad Dhal 

Trinidad Baigan and Aloowith tomatoes

Trinidad Kurhi (Carhee)

BAIGANEE (Eggplant Fritter)

Eggplant coated with a seasoned split peas batter and then fried is the perfect snack or appetizer. It is traditionally eaten with boiled or raw mango or tamarind chutney. If you have an eggplant (baigan) and some split peas powder, you can be enjoying this baiganee(eggplant fritter) in less than 15 minutes. I always thought this was complicated to make until I developed the recipe —and an easy one. Great for eggplant lovers and moms/dads/anyone who needs to have a constant supply of food/snacks for the family(provided they love eggplant). I would say take it to a party or potluck but I love it hot—when it still has that crunch on the outside.

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Course: Appetizer, Breakfast, lunch, Side Dish, Snack

Cuisine: Caribbean, Indian, Trinidadian

Keyword: baiganee, eggplant fritter

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Servings: 5

Calories: 143kcal

Ingredients

• 1 cup split peas powder
• 1/4 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp turmeric
• 3 tbs green seasoning or 1 tbs minced culantro and 1 tsp minced garlic
• Minced hot pepper optional
• 1 1/2 tsp salt
• 1 small eggplant 12 oz
• 1 cup water or more as required
• 2 cups Vegetable oil for frying

Instructions

• Rinse, dry and slice eggplant into 1/4 inch rounds.
• To make eggplant paste, place all ingredients, except eggplant, in a bowl.
• Gradually add water and mix well to combine. The batter should be thick enough to stick to the eggplant without completely running off, similar consistency to pancake batter.
• Heat oil in a wide frying pan over medium heat.
• When the oil is hot, take a slice of eggplant and dip into split peas paste.
• Drop gently into the hot oil. Add more to the pot without overcrowding.
• Fry until golden brown and flip the other side, Cook until the eggplant is fully cooked but still firm and the batter is folden brown.
• Repeat with the remaining eggplant and paste.
• Serve hot with mango or tamarind chutney.

Video

Notes

Choose an eggplant that is glossy, firm but not hard, with a green stem which indicates freshness. Also choose a light eggplant which usually means that there are less seeds. The male eggplant, with a dot at the bottom, rather than a line across, have less seeds. Check it out and let me know if you find this to be true.

Nutrition

Calories: 143kcal | Carbohydrates: 28g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 727mg | Potassium: 302mg | Fiber: 8g | Sugar: 4g | Vitamin A: 21IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 2mg