Trinidad Baiganee | Eggplant Fritter

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: corn flour

Whole wheat flour adds fiber while corn flour is often cheaper.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: sunflower oil

Canola oil has a better health profile, while sunflower oil is usually less expensive.

Rinse the eggplant and pat it dry.

Cut the eggplant into rounds about a quarter inch thick.

In a small bowl, combine 1 cup ground split peas, 1/4 cup all-purpose flour, salt, baking powder, and ground turmeric.

Mix to combine, then gradually add about 1 cup of water while stirring until the batter is well incorporated and thick enough to coat the eggplant.

Heat about 2 cups of vegetable oil in a frying pan over medium heat.

Test the oil temperature to ensure it's hot enough for frying.

Dip each eggplant round into the batter, ensuring it's well coated, then carefully place it in the hot oil.

Fry until the bottom is brown, then flip to cook the other side until golden brown.

Remove the fried eggplant from the oil and drain on a paper-lined bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens