Montserrat Baiganee Delight

Ingredients

In Montserrat cuisine, Baiganee is adapted to incorporate local flavors and ingredients. The original Trinidad and Tobago Baiganee typically uses a blend of Indian spices, while the Montserrat version infuses Caribbean spices to create a unique flavor profile. Additionally, Montserrat Baiganee may feature variations in the batter, incorporating local ingredients and spices to enhance the dish's taste. We alse have the original recipe for Baiganee, so you can check it out.

• 2 large eggplants, sliced into rounds 2 large eggplants, sliced into rounds
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper 1/4 teaspoon ground black pepper
• 1 cup (240ml) water 1 cup (240ml) water
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 2g, 0g
• Carbohydrates (total, sugars): 38g, 4g
• Protein: 5g
• Fiber: 6g
• Salt: 0.6g

Preparation

1. 1.
   In a large bowl, combine the flour, baking powder, turmeric, cumin, coriander, chili powder, salt, and black pepper.
2. 2.
   Gradually add water to the dry ingredients, whisking until a smooth batter forms.
3. 3.
   Heat vegetable oil in a deep frying pan or pot over medium heat.
4. 4.
   Dip each eggplant slice into the batter, ensuring it is evenly coated.
5. 5.
   Carefully place the coated eggplant slices into the hot oil and fry until golden brown on both sides.
6. 6.
   Remove the Baiganee from the oil and place them on a paper towel-lined plate to drain excess oil.
7. 7.
   Repeat the process with the remaining eggplant slices.
8. 8.
   Serve the Montserrat Baiganee hot and crispy as an appetizer or snack.

Treat your ingredients with care...

• Eggplant — Choose eggplants that are firm and shiny. Slice them into rounds of even thickness to ensure even cooking.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the batter.
• Serve Baiganee with a tangy tamarind chutney or a cooling mint yogurt sauce for a delightful contrast of flavors.
• Make sure the oil is hot enough before frying the Baiganee to achieve a crispy texture.
• Experiment with different spices and herbs in the batter to customize the flavor to your liking.
• If you prefer a healthier alternative, you can bake the Baiganee in the oven instead of deep-frying them.

Serving advice

Serve the Montserrat Baiganee as an appetizer or snack alongside your favorite dipping sauce. It can also be enjoyed as a side dish with a main course or as part of a larger spread of Caribbean-inspired dishes.

Presentation advice

Arrange the crispy Baiganee slices on a platter and garnish with fresh cilantro leaves or a sprinkle of paprika for an attractive presentation. Serve them on colorful plates or banana leaves to add a touch of Caribbean flair.