This year, the weather in Maryland resulted in an an abundance of eggplant and tomatoes in my garden, even to this day in October. My daughter’s urban garden is also abundant in eggplant and tomatoes. For us, this means lots of Baigan choka (roasted eggplant, Baiganee (a fried eggplant dish) and sauteed eggplant or “fry baigan and shrimp” as Guyanese call it. This dish is sauteed and not “fried”, however. Since I love seafood, I have also included Shrimp. Since Guyana is the land of many waters, seafood and particularly, shrimp, salted codfish and crabs are added to many vegetable dishes including “fry baigan”. I recall seeing people throwing a seine net to catch shrimps at No. 63 beach in Corentyne, Berbice, Guyana. Shrimp in Guyana are often dried as a means of preserving for a long time. Oftentimes, dried shrimp are used in dishes, but I prefer the flavor of fresh shrimp. Now, that I live near the Chesapeake Bay, I also catch crabs in a crab pot and can add these fresh crabs to my dishes, including eggplant when I don’t want crabs Chesapeake style. But who wouldn’t want crabs Maryland Style?.
This recipe is an easy delicious recipe with or without shrimp. You can find video instructions for Sauteed Eggplant and shrimp-Guyanese Fry Baigan here.