How to Make Baiganee/Bhaiganee (Spicy Eggplant Fritters)

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 thin rounds and sprinkle with salt; let sit for 30 minutes to draw out moisture.

Rinse eggplant slices under cold water and pat dry with paper towels.

In a bowl, combine flour, baking powder, salt, black pepper, and cayenne pepper.

Add chopped green onions, minced garlic, and finely chopped scotch bonnet pepper to the dry mixture.

Mix in water gradually until a thick batter forms.

Heat oil in a deep skillet over medium heat until shimmering.

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

Carefully place the battered eggplant into the hot oil, frying in batches until golden brown, about 3-4 minutes per side.

Remove fritters with a slotted spoon and drain on paper towels.

Sprinkle with chopped parsley and a squeeze of lime juice before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens