Fragrant Sri Lankan Eggplant Moju with Tamarind and Ginger
A tangy, spiced delight balancing sweet and sour flavors.
This delectable Sri Lankan dish combines tender eggplant with spicy, tangy, and slightly sweet flavors, perfect as a side dish or main vegetarian course.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Eggplant
For the Marinade
For the Spice Base
For the Garnish
Preparation
Marinating the Eggplant
Prepare Marinade
Mix tamarind paste, brown sugar, warm water, and soy sauce in a bowl.
Marinate Eggplant
Submerge eggplant slices in the mixture, ensuring they’re well-coated.
Press excess marinade out of the eggplant to avoid sogginess.
Rest
Let them marinate for 30 minutes.
Preparing the Spice Base
Heat Oil and Temper Spices
Heat oil in a pan and add mustard seeds.
Sauté Aromatics
Add onions, garlic, and ginger; sauté until golden.
Bloom Spices
Stir in turmeric and coriander, allowing them to bloom for 1 minute.
Cooking Process
Frying the Eggplant
Gently fry marinated eggplant slices in heated oil until golden brown on both sides.
Mixing the Base
Combine fried eggplant with the spice base mixture in the pan.
Simmering
Simmer the mixture on low heat for 15 minutes, allowing flavors to meld.
Plating & Serving
Fragrant Sri Lankan Eggplant Moju with Tamarind and Ginger
Fragrant Sri Lankan Eggplant Moju with Tamarind and Ginger
Plating
Layer the eggplant slices on a platter, spooning the spicy sauce over them. Add garnishes for an extra burst of color and flavor.