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Fried eggplant in a delicious seasoned split peas batter.
Prep Time12 mins
Cook Time25 mins
Total Time37 mins
Course: Vegetarian
Cuisine: East Indian
Keyword: baiganee, fried eggplant
Servings: 10
Author: Felix (Simply Trini Cooking)


  • 1 baigan eggplant
  • ¼ cup flour
  • ½ tsp. salt
  • Black pepper for taste
  • Oil for frying
  • 1 cup split peas powder
  • 1 clove garlic
  • 1 tsp. salt
  • 2 tsp. curry powder
  • 1 tsp. saffron powder
  • 2 tsp. baking powder
  • ½ cup flour
  • Black pepper about 1 tsp.
  • Pepper to taste
  • Water


  • Wash and slice the baigan or eggplant in ¼” slices. Pat the slices dry with a clean towel. Mix the flour, salt and black pepper in a flat tray and coat with the seasoned flour. Set aside.
  • For split peas batter:
  • Mix split peas powder and all other dry ingredients. Add enough water to make a thick batter.
  • Heat oil in large heavy pot. In order to test the batter, drop a teaspoonful and cook until slightly brown. Drain and break open. (If too dry, add more water to mixture. if batter is thin add more flour).
  • Pat split peas batter on both sides of the baigan. Fry in hot oil until cooked on both sides. Drain on kitchen paper. Serve cool.