BAIGANEE | Trinbagonian Street Food at Home

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 quarter to half inch rounds.

Soak equal amounts of split peas and chickpeas in water overnight.

Wash and dry the eggplant properly before slicing.

Sprinkle salt over the eggplant slices and let them sit for about 15 minutes on one side, then flip and let sit for another hour if possible.

Rinse the eggplant slices and pat them dry after sweating.

In a food processor, blend the soaked split peas and chickpeas until they reach a paste consistency.

Add turmeric, salt, a pinch of baking powder, and green seasoning to the blended mixture.

Mix in cornstarch (and flour if desired) to the paste.

If the mixture is too dry, add a few drops of water.

Spread the paste on both sides of the eggplant slices, compacting it as you spread.

Heat oil in a deep skillet over medium-high heat.

Add the pasted eggplant slices into the hot oil and fry for about 4 to 6 minutes until golden brown, flipping a few times while frying.

Remove the fried eggplant and place them onto a tray lined with paper towels to soak up excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens