Baiganee is a fried Indo-Trinbagonian snack made with baigan or eggplant, and there are a few different methods to prepare this delicious vegan street food. It’s a popular street food snack and it’s also served at Hindu prayers, weddings, religious events and some serve it as appetizers at their limes or gatherings, and of course it’s served for Divali.
As promised last week, the video is finally here for your viewing pleasure.

INGREDIENTS:
• 1 cup of dhal/split peas + 1 cup of channa/chick peas, soaked in water overnight
• ¼- ½ teaspoon turmeric powder (depending on the strength)
• ½ cup cornstarch (or flour) *optional*
• 1 tablespoon of salt (more or less to your preference)
• ½ teaspoon baking powder
• ½ cup of green seasoning (8-10 chadon beni/cilantro leaves, 10 cloves of garlic, 2 hot peppers, 5 pimento peppers)
• 1 medium baigan (eggplant, aubergine, brinjal, melongene)


NOTES:

1. Fry for 4-6 minutes, flipping occasionally.
2. Bake at 350F for 30 minutes or until golden brown.
3. I used a lot of paste per slice so my mixture was only enough for one medium-sized baigan.
4. Using cornstarch instead of flour keeps the baiganee crispy even after frying, and it also prevents it from soaking too much oil and making it soggy.
5. The sweating method shown, also helps the baiganee to maintain its crispiness. It also keeps the paste stuck on as it fries. When it has all that water inside, the baiganee gets soggy and the paste easily slides off.

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