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News Americas, NEW YORK, NY, Fri. Feb. 8, 2019: Baiganee is one of those classic Indo-Caribbean recipes that is purely vegetarian and also a tasty appetizer or snack. Here is the recipe.


2 cups All-Purpose flour

1 cup blended Yellow Split Peas soaked for at least 3-hrs before blending.

1 tsp ground Cumin

1 ½ tsp Turmeric

2 tbsp minced garlic

1 ½ tsp salt

1 tsp baking powder

1 tsp dry yeast

1 Eggplant (unpeeled)

Oil for frying

Water for batter


Wash and slice eggplant into about 1-inch-thick round pieces.

Sprinkle with salt and a pinch of cumin.

Add all dried ingredients into a mixing bowl.

Add enough water to make a batter that is not too runny.

Cover and set the batter aside for about 90 mins.

Heat oil in a deep pan

Dip the eggplant slices into batter, ensuring they are fully coated.

Add to oil that is very hot.

Fry until golden brown.

Serve warm with hot pepper or a tamarind or mango chutney.

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