Baiganee/Eggplant Fritter Recipe | Ramadan Series 🌙

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.

Soak 1 cup of yellow split peas overnight.

Blend the soaked yellow split peas with 1/2 cup of water until a paste forms.

Add 6 cloves of garlic, 1 scotch bonnet pepper, 1/2 onion, and 2 stems of green onions to the blender and blend until combined.

Transfer the blended mixture to a bowl.

Add 1 tablespoon of green seasoning, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon turmeric, 1 teaspoon curry powder, 1 teaspoon cumin, and 1/2 teaspoon garam masala to the bowl.

Add 2 cups of flour, 1 teaspoon of baking powder, and salt to taste into the bowl and mix to form a batter.

Add 1 cup of cold water gradually, mixing with your hands, and adjust with more water if needed.

If the mixture is too thick, add more flour and adjust water accordingly.

Prepare the eggplant by slicing it into thin rounds, about 1/8 of an inch thick, and season with onion powder, garlic powder, and vegetable seasoning.

Preheat oil in a skillet over low heat.

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

Fry the battered eggplant slices in the preheated oil for 1-2 minutes until golden brown on one side.

Flip the eggplant slices and cook for another 1-2 minutes until golden brown on the other side.

Remove the fried eggplant and place it on paper towels to drain excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens