Embracing the Flavors of Trinidad: A Love Letter to Baiganee

Sara Seetaram
Jun 13, 2024
3 min read

Dear readers,

Allow me to take you on a journey through the vibrant streets of Trinidad, where the air is filled with the tantalizing aromas of spices and the sizzle of hot oil. Today, I want to share with you a cherished culinary delight that holds a special place in the hearts of Trinidadians - Baiganee, the beloved eggplant fritters that grace the streets, especially during festive times like Diwali.

But amidst this culinary symphony, Baiganee truly steals the show. The humble eggplant, transformed into a crispy, flavorful fritter, becomes a symbol of tradition and togetherness for many Trinidadians. The process of preparing Baiganee is an art in itself, passed down through generations, with each cook adding their unique touch to the recipe.

Baiganee is not complete without its loyal companion- a tangy, sweet dipping sauce that elevates the fritters to new heights. Whether it's the rich notes of Tamarind or the fruity sweetness of Mango chutney, the sauce adds a harmonious contrast to the crispy exterior of the fritters, leaving you craving for more.

Let's keep the tradition alive, one fritter at a time.

With love and spices, Your culinary storyteller

Ingredients

1 Large-sized eggplant

1 tsp Salt (For soaking eggplant slices)

1/2 cup All-Purpose flour

1 cup Split Pea powder

1 tsp Baking Powder

1/4 tsp Turmeric (Haldi) Powder

1/4 tsp Salt (For Batter)

1 tbsp Green Seasoning

1 Clove of Garlic (Grated)

Pepper (optional)

1 1/2 cup of Water

2 cups Vegetable Oil

Directions

Wash the entire eggplant and pat down dry using a paper towel.
Slice eggplant 1/4 inch.
Pre-soak slices of eggplant into a big container of water and add 1 tsp of salt. Have these eggplants soaking for about 1 hour. After 1 hour spread a paper towel and pat down dry. Tip: While the slices are pre-soaking you can start preparing the batter.
Get a medium-size bowl For the Batter: 1 cup of split pea powder, 1/2 cup of All-Purpose flour, 1 teaspoon of baking powder, 1/4 teaspoon of turmeric powder, 1/4 teaspoon salt, 1 tablespoon green seasoning, and grate 1 clove of garlic. Finely chop some pepper in the batter if you like the extra heat (optional).
You have all of these ingredients in a medium bowl and now you can measure out 1 1/2 cups of water. Using a spoon or by hand mix everything well and you're looking for a thick batter texture.
Make sure the batter is thick and a little thin enough to cover both sides of the eggplant slices.
For frying: On the stove heat a medium-sized pot and adjust to medium-high heat.
Add 2 cups of vegetable oil (add enough for deep frying). Create a little section for you to place baiganee after deep frying (Rest paper towel on a plate or in a small baking dish). The paper towel absorbs the extra oil after frying.
Take the sliced eggplant and dip both sides into the batter. Then place them in hot oil for frying. Note: Don't add too many slices into your pot this can change the oil temperature.
Have each side cook for 1 minute. Every minute keep flipping until it's golden brown. When it's done frying take a skimmer or a tong, hold baiganee against the pot, and shake off excess oil.