Baiganee Part 2 | Trini Street Food

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.

Add 1 and 1/2 cups of flour, a very small pinch of turmeric, 1/2 teaspoon of salt, 1 teaspoon of baking powder, 1/2 teaspoon of yeast, and 1/2 teaspoon of sugar into a mixing bowl.

Use your hands to combine the dry ingredients.

Gradually add water to the mixture to form a fairly smooth dough, kneading until it is medium consistency.

Once the dough is ready, add about 1 tablespoon of oil and knead it in.

Let the dough rest in a warm place for about 2 hours.

Wash the eggplant and cut it into strips.

Season the eggplant strips with salt and 1 to 2 tablespoons of green seasoning, mixing well with your hands.

After the dough has rested, cut it into about 8 pieces.

Oil your hands and flatten a piece of dough in your palm, placing a portion of the seasoned eggplant in the center.

Pull the dough around the eggplant to form a coating around it.

Heat oil in a pot over medium heat.

Fry the filled dough pieces for about 5 to 7 minutes until golden brown on the outside and cooked through on the inside.

Remove the fried pieces from the oil and serve with mango chutney and Chana.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens