Fried baigan is sauteed eggplant, simmered with tomatoes, green onions, and plenty of garlic. Prepare this fragrant, flavorful Guyanese dish in about 30 minutes for a satisfying meatless meal.
Fry Baigan
Eggplant is one of my favorite vegetables to prepare because it’s always in season and readily available. Fried Baigan is in my top two all time favorite eggplant dishes. (Baigan choka or roasted eggplant is the other one.)
Sauteed eggplant has a rich and savory flavor with a slightly sweet undertone that I sometimes enhance with a pinch of brown sugar. The texture becomes tender and creamy after cooking, making it a versatile ingredient that can absorb the flavors of fresh tomatoes, garlic, and herbs.
If you like eggplant as much as I do, check out my traditional baigan choka recipe and my quick and easy instant pot baigan choka recipe. 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.
Why You’ll Love This Fried Baigan Recipe
- Nutritious: Eggplant is an excellent source of fiber and antixoidants. It is also low in calories.
- Quick & Easy: Cook this dish in just 20 minutes for an easy meal or side dish.
- Flavorful: If you love garlic, then you will love this eggplant recipe. We use plenty of fresh garlic and garlic powder for an even stronger taste. This aromatic dish also includes fresh herbs and tomatoes for added flavor.
What is Fried Baigan?
Fried baigan is sauteed eggplant simmered in a tomato sauce. In Guyanese cuisine, most “fried” dishes are actually just sautéed or pan fried, and not deep fried.
Ingredients for Fried Baigan
Make sauteed eggplant using just a few key ingredients.
- Eggplants: Peeled and sliced into thin 2-inch slices. You want slices/strips and not diced cubes.
- Oil: Use olive, avocado, or sunflower oil.
- Garlic cloves: This recipe yields a strong garlic flavor but if you aren’t a fan, use less or simply omit.
- Green onions: Finely chopped (separate the white from the green parts).
- Fresh thyme: This adds an aromatic flair. Fresh thyme has a robust herbaceous profile with subtle citrus and earthy notes.
- Tomatoes: They add a bright, fresh quality. You can use any variety of tomatoes you prefer, such as roma, heirloom, or beefsteak. Dice them up into bite-sized pieces.
- Seasoning: Use salt, black pepper, and garlic powder.
See recipe card for quantities.
How to Make Fried Baigan
Sauté
Heat 2 tablespoons of oil in a large skillet over medium heat. Once the oil is hot, add the garlic and the white parts of the green onions. Cook for approximately 2 minutes until they become soft, then introduce the tomatoes. Sauté until the tomatoes soften and resemble a sauce-like consistency. Sprinkle a pinch of salt and pepper over the sautéed veggies.
Add Eggplant
Next, incorporate 1/3 of the sliced eggplant, sautéing for 2-3 minutes. Add 1 teaspoon of garlic powder, along with a pinch of salt and pepper. After the initial eggplant cooks for a minute or 2, introduce another 1/3 of the eggplant, repeating the seasoning process with 1 teaspoon of garlic powder, a pinch of salt, and a pinch of pepper.
Continue sautéing over medium-high heat until the eggplant cools down slightly. Then, add the remaining eggplant and seasoning, including the thyme. Mix everything well, cover, and let it cook for 3 to 5 minutes. Remove the cover, add another tablespoon of oil, and continue sautéing until the eggplant is soft and thoroughly cooked.
Finally, add the remaining green onions, remove from heat, and serve warm with a side of roti.
The Fried Baigan Video on YouTube:
Storage
Store fried baigan in an airtight container in the fridge for up to 4 days. To reheat, add leftovers to a hot skillet over medium-low heat with a bit of oil.
Tips for the Best Sauteed Eggplant
- Gradually season as you add ingredients to the pan. This helps to avoid a bland dish.
- This is not a dish you can walk away from. Keep moving ingredients around so everything is evenly sautéed. Scrape the bottom of the pan occasionally so it doesn’t burn at the bottom.
- I add oil because I want that fried-up taste that sautéeing provides. Otherwise, you’re making steamed eggplant. Eggplant also absorbs a lot of oil so adding oil as you go is common.
Frequently Asked Questions
Freeze cooked eggplant for up to 3 months by placing slices between parchment paper and storing them in a ziploc bag or freezer-safe container. Thaw it overnight in the fridge before reheating.
You can roast, fry, air fry, grill, or sauté eggplant. Sautéed eggplant has great taste and texture. It doesn’t get too mushy and sautéeing ensures the veggie absorbs more flavor.
Many eggplant recipes require salting the vegetable before cooking to draw out excess moisture but the step isn’t always necessary. If you don’t salt the eggplant before cooking, it retains more moisture. For this fried baigan recipe, I sauté with plenty of oil so the eggplant has a melt-in-your-mouth quality without becoming soggy or too mushy.
Fried Baigan
Equipment
- Cast Iron Skillet
- Tongs
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
- 3/4 teaspoon salt up to 1 tsp
- pinch black pepper
- 1 tablespoon 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 1/3 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 1/3 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.
Nutrition
The information listed in the recipe card is an estimate provided by an online nutrition tool. The tool evaluates ingredient names and amounts then makes calculations based on the number of servings listed for the recipe. It is provided as a general guideline and not as a precise calculation. For precise nutrition information please feel free to add the ingredients to your preferred nutrition calculator or consult a doctor or licensed nutritionist.
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ted Says
Hello, Baigan. Lovely.
In the ingredient list tomato is missing, just fyi.
Love your recipes
Chandra persauD Says
OmG!! I love eggplant too! Choka and fried. This is what i cooked today..nice to know You love this vegetable too????
Althea Brown Says
Love love love it. I could eat it every day ????????
ChaNdra persaud Says
Me Too!! Especially with beef ????
Althea Brown Says
Omg. Yes!!!
Bibi kitchen Says
Oh my gosh aubergines fried as mentioned above is one of my favourite dish. I cook it every Monday( I add prawns to mine) and serve with rice and roti x