Baiganee — Print Recipe — The Culinary Codex

Trinidadian eggplant fritters made with thin slices of eggplant dipped in a seasoned chickpea flour batter and fried until crispy, a popular vegetarian snack.

Ingredients

1 large eggplant, sliced into 1/4-inch rounds
1 cup chickpea flour (besan)
1/2 cup water
1 tsp cumin
1 tsp turmeric
1/2 tsp baking powder
2 cloves garlic, minced
1 Scotch bonnet pepper, seeded and minced
Salt to taste
Vegetable oil for frying

Instructions

1 Sprinkle the eggplant slices with salt and let them sit for 15 minutes to draw out excess moisture, then pat them completely dry with paper towels.
2 Mix the chickpea flour, water, cumin, turmeric, baking powder, garlic, Scotch bonnet pepper, and salt in a bowl to create a smooth, medium-thick batter.
3 Heat vegetable oil in a deep skillet to 350°F (175°C), making sure there is enough oil to submerge the eggplant slices halfway.
4 Dip each eggplant slice into the chickpea batter, coating both sides evenly, then carefully place into the hot oil and fry for 2 to 3 minutes per side until golden and crispy.
5 Remove with a slotted spoon, drain on paper towels, and serve hot with mango chutney or pepper sauce for dipping.

Did You Know?

Baiganee gets its name from the Hindi word "baingan" meaning eggplant, and it is one of many Indian-origin dishes that has become a cornerstone of Trinidadian street food culture.