Fried Baigan

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

Course Vegan

Cuisine Guyanese

Keyword fried baigan, Guyanese fried baigan, how to saute eggplant, sauteed eggplant, sauteed eggplant recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings Servings

Calories 186kcal

Author Althea Brown

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

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.