Baiganee Recipe (Vegetarian spice battered eggplant).

eggplant

🥗Healthier: zucchini

💰Cheaper: potatoes

Zucchini provides a similar texture with fewer calories.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber, while cornmeal gives a different texture.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeño offers heat, while bell pepper is milder and more accessible.

Slice eggplant into 1/4 inch rounds and sprinkle with 1 teaspoon of salt; let sit for 1 hour to draw out moisture.

Pat dry the salted eggplant slices with a kitchen cloth to remove excess moisture.

In a bowl, combine 1/2 cup all-purpose flour, 1 cup split pea flour, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon baking powder, 4 teaspoons curry powder, and 1/4 teaspoon turmeric; whisk together.

Add the crushed garlic and crushed scotch bonnet pepper to the dry mixture and whisk again.

Gradually add 1 and 1/4 cups of water to the dry ingredients until a thick batter forms.

Heat 2 to 2.5 cups of vegetable oil in a deep skillet over medium heat until shimmering.

Dip each eggplant slice into the batter, ensuring it's fully coated.

Carefully place the battered eggplant into the hot oil, frying in batches until golden brown, about 3-4 minutes per side.

Remove fritters with a slotted spoon and drain on paper towels.

Serve with mango chutney or tamarind chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens