Fried Baigan/eggplant and potatoes with shrimp Guyanese Style 🇬🇾

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu is a plant-based protein that is more affordable.

cooking oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective option for frying.

Welcome to the channel; introduce the dish: Fried Baigan and Potatoes with Shrimp.

Clean and devein the shrimp; wash thoroughly before seasoning.

Season the shrimp with 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, and 1 tablespoon green seasoning; mix and set aside.

Prepare the eggplants by washing and peeling some skin off; cut into half and then into rounds, placing them in water to prevent browning.

Cut 2 potatoes into cubes and place them in water as well.

Gather additional ingredients: 6 cloves garlic, 2 small onions, 1/2 hot pepper, 4 green onions, and 1 tomato.

Heat 1 teaspoon coconut oil in a pan until warm; add the shrimp and cook briefly to avoid chewiness, then remove from the pan.

Add garlic and hot pepper to the pan; stir and add onions, cooking until fragrant.

Add 2 stems of fresh thyme and 2 teaspoons of tomato paste (optional) for color; mix well.

Add the cubed potatoes and eggplant to the pan; stir to combine.

Add 1 teaspoon salt and 1 teaspoon black pepper; cover the pan for 2-3 minutes to steam the vegetables.

Check the mixture; if it's drying out, add a little water to help cook the potatoes and eggplant.

After a few minutes, add the chopped tomato and cover again to steam.

Once the potatoes are soft and the eggplant is melting, return the shrimp to the pan; stir gently.

Let the dish cook for an additional minute to combine flavors; check for seasoning and adjust if necessary.

Serve the dish with hot soda roti and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens