Fried Baigan

Fried Baigan is in my top two all time favorite eggplant dishes. Baigan choka is the other one. If you like eggplant as much as I do, check out my traditional baigan choka recipe here as well as my quick and easy instant pot baigan choka recipe here. Eggplant is one of my favorite vegetables. I cook it often because it seems to always be readily available in my supermarket and always in season. It pairs really well with roti. Roti and anything eggplant just takes me right back to my childhood. Do you make roti? Get my easy roti tutorial and recipe by clicking here.

The Fried Baigan Video on Youtube:

I posted a tutorial for fried baigan on my youtube channel. Are you subscribed to my youtube channel (metemgeeblog)? I've recently gotten back into a steady posting rhythm. My goal is to get everyone cooking delicious Guyanese food one video at a time. Don't miss out on some really amazing fail proof recipes. Check out the video tutorial for the fried baigan below and then watch another video or two while you are there.

The Fried Baigan Recipe:

Print Recipe

Fried Baigan

Fried baigan is a simple dish of eggplant sautéed with green onions, garlic and tomatoes. It is the perfect side for rotis.

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Course: Vegan

Cuisine: Guyanese

Servings: 4 Servings

Author: Althea Brown

Ingredients

• 2 large eggplants peeled and slice into thin 2 inch slices
• 3 tablespoons of oil olive, avocado or sunflower oil
• 6 cloves of garlic finely chopped
• 5 heads of green onions finely chopped (separate the white from the green parts)
• 3 sprigs of fresh thyme
• 3 large tomatoes diced
• ¾ to 1 teaspoon of salt
• pinch of black pepper
• 1 tablespoon of garlic powder

Instructions

• Add 2 tablespoons of oil to a large skillet over medium heat
• When the oil is hot, add the garlic and white parts of the green onions
• Cook for about 2 minutes or until soft, then add the tomatoes
• Sauté until the tomatoes are soft and look almost like a sauce, then add a pinch of salt and pepper to the sautéed veggies
• Then add ⅓ of the sliced eggplant and sauté for 2 to 3 minutes followed by 1 teaspoon of garlic powder, a pinch of salt and a pinch of pepper
• Once the eggplant cooks for a minute or 2 add another ⅓ of the eggplant, repeating the seasoning: 1 teaspoon of garlic powder, a pinch of salt and a pinch of pepper
• Continue to sauté on medium-high heat, until the eggplant cools down a little, then add the remaining eggplant and seasoning, including the thyme
• Mix together well, then cover and let cook for 3 to 5 minutes
• Remove cover, then add an additional tablespoon of oil and continue to sauté
• Keep sautéing until the eggplant is soft and fully cooked, then add the remaining green onions
• Remove from the heat and serve warm with a side of rotis