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Baiganee
Aubergine in split pea batter
Baiganee: Trini melongene slices in a spiced split-pea batter, fried crisp
Baiganee is the Trinidadian answer to Bengal's beguni, brought by indentured labourers and changed by the island: the melongene (aubergine) slices are coated in a batter of ground split peas with garlic, geera and hot pepper rather than gram flour, and they turn up on Divali and Phagwah trays and at every Indo-Trini wedding next to pholourie and saheena. The batter fries into a thick, crunchy shell around soft, creamy aubergine. Common mistake: slicing the melongene too thick, so it stays raw while the batter burns; cut it 5 mm thin and fry until the batter is golden and a knife goes through the centre with no resistance. Serve with mango or tamarind chutney. Chef's tip: salt the slices for 10 minutes and pat them dry, so the batter sticks and the oil does not spit.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the batter
- 7 oz yellow split peassoaked overnight
- 3 cloves garlic
- ¼ hot pepperseeded
- 1 tsp ground cumin (geera)
- ½ tsp ground turmeric
- 1 tsp salt
- ¼ cup waterabout
For the melongene
- 1 large aubergine (melongene)about 400 g
- ½ tsp salt
- 3 ¼ cups vegetable oilfor frying
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Method
0/5 doneStep 1: Slice 1 large aubergine (melongene) into 5 mm rounds, sprinkle with ½ tsp salt and leave for 10 minutes. Pat dry with paper.
12 minStep 2: Drain 7 oz yellow split peas and blend with 3 cloves garlic, ¼ hot pepper, 1 tsp ground cumin (geera), ½ tsp ground turmeric, 1 tsp salt and enough ¼ cup water to make a smooth, thick batter that coats a spoon.
5 minStep 3: Heat 3 ¼ cups vegetable oil to 350°F.
6 minStep 4: Dip each slice in batter to coat both sides and fry 4–5 at a time for 3–4 minutes, turning once, until golden and tender inside.
16 minStep 5: Drain on paper and serve hot with chutney.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 11 g
- Carbs
- 30 g
- Fat
- 11 g
- Fibre
- 11 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does baiganee take?
- About 40 minutes in total: 20 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of ground cumin (geera)?
- Cumin seeds, toasted and ground.
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