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.
INGREDIENTS
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
METHOD
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.
