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  • Writer's pictureMoy's Gluten Free Kitchen

Baiganee Casserole

In Trinidad and Tobago, Baiganee is made with slices of eggplant (baigan) dipped in a split pea batter and fried. It is served with a chutney and is often street food fare.

I am following the basic recipe but baking the Baiganee as a casserole. If you wish to fry the eggplant (baigan) add 2 tsps of baking powder to the batter. Follow the recipe but dip the slices in the batter and deep fry until browned on each side.

Baked Baiganee
Baiganee Casserole

Sweating the eggplant (baigan) with a salt rub
Sweating the eggplant (baigan)
Layering the eggplant and split pea mix to make the casserole
Layering the eggplant and split pea mix

Baiganee Casserole


2 small to medium eggplants (baigan)

salt to “sweat” the eggplant

1 cup gluten free flour

1 tsp xanthan gum (omit if in your mix)

1 cup split pea powder

½ tsp salt

¼ tsp turmeric powder

¼ tsp amchar masala

pinch of cayenne pepper

4-5 cloves of garlic minced

2 leaves of shadow beni minced (culantro)

¾ cup water

vegetable oil


Wash and dry the whole eggplant, trim off the ends

Slice the eggplant into diagonal pieces about 1/4” thick

Line a tray or other work surface with paper towels

Rub each piece of eggplant on both sides with salt and place on the tray

Leave the eggplant for 30 minutes or so, it will “sweat”, losing most of it's water and any bitter taste

Preheat your oven to 350F

Grease a casserole baking dish, I used a 12” x 8” x 1½” dish

Combine all of the dry ingredients, the garlic and the shadow beni (culantro)

Add the water and mix well to form a pourable paste, use more water if necessary (like a tomato or white sauce used to make lasagna)

Wipe dry each piece of eggplant, dusting off as much salt as possible

Spread some of the split pea mix on the bottom of the baking dish. Add a single layer of eggplant slices, top with some of the split pea mix. Continue layering the split pea mix and the eggplant, ending with the split pea mix

Lightly spread some oil over the last layer of the split pea mix. This will help it to bake without becoming too dry

Bake for 35 – 40 mins. You can check after 30 mins, add a little more oil if the crust is too dry. The eggplant is cooked when it becomes somewhat translucent

Remove from the oven, cool and serve with your favorite chutney on the side

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