Fragrant Sri Lankan Eggplant Moju with Tamarind and Ginger

Name: Fragrant Sri Lankan Eggplant Moju with Tamarind and Ginger
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Side Dish
Ingredients: 3 medium eggplants; 1/2 cup vegetable oil; 1/2 teaspoon salt; 2 tablespoons tamarind paste; 1 tablespoon brown sugar; 1/4 cup warm water; 1 tablespoon soy sauce; 1 onion; 2 cloves garlic; 1 inch fresh ginger; 1 teaspoon mustard seeds; 1 teaspoon ground turmeric; 2 teaspoons ground coriander; Fresh cilantro; 1 red chili

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

3 medium eggplants

sliced into 1/2-inch rounds

1/2 cup vegetable oil

1/2 teaspoon salt

For the Marinade

2 tablespoons tamarind paste

1 tablespoon brown sugar

1/4 cup warm water

1 tablespoon soy sauce

For the Spice Base

1 onion

thinly sliced

2 cloves garlic

minced

1 inch fresh ginger

grated

1 teaspoon mustard seeds

1 teaspoon ground turmeric

2 teaspoons ground coriander

For the Garnish

Fresh cilantro

chopped

1 red chili

thinly sliced

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.

Do not overcrowd the pan when frying eggplant slices.

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