Preparation info

  • Difficulty


  • Serves:


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

Baigani makes use of phoulourie batter for an end product very similar to classic. Indian pakoras (battered-fried vegetables). Although it is not traditionally Trinidadian, I will sometimes substitute slices of large zucchini for the eggplant. If you use Chinese or white eggplants, the baigani (bhaijias) will have a more delicate flavor and make for a lovely appetizer.


  • 2 large Italian eggplants, 3 white eggplants, or 5 Chinese eggplants ( pounds total)
  • coarse salt as needed
  • 1 cup canola oil
  • 1 cup all-purpose flour seasoned with coarse salt and pepper
  • 1 recipe phoulourie batter


  1. Stem the eggplants and slice ¼-inch thick. Place the eggplant slices on a wire rack set over a baking sheet and sprinkle both sides of the slices liberally with salt. Set aside for 20 minutes.
  2. Discard the water that has leeched from the eggplants. Rinse each slice and pat dry.
  3. Heat the oil in a deep saucepan and, when hot, begin dipping each eggplant slice in the seasoned flour and then in the batter, coating both sides well.
  4. Drop the battered eggplant slices into the hot oil, turning as necessary, and frying until golden brown on both sides. Remove with a slotted spoon and drain on a platter lined with paper towels or on a wire rack set over a baking sheet. Serve hot.