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    You are in: Home / Recipes / Sri Lankan Eggplant (Aubergine) Curry Recipe
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    Sri Lankan Eggplant (Aubergine) Curry

    Sri Lankan Eggplant (Aubergine) Curry. Photo by Brian Holley

    1/1 Photo of Sri Lankan Eggplant (Aubergine) Curry

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Daydream's Note:

    Eggplant is one of my favourite vegetables. This mouthwatering spicy dish is served in Sri Lanka on special occasions such as weddings. So good is it that I would happily eat it every day of the week if not for the high oil content. Definitely not one for calorie counters! It is usually served with a chicken curry and saffron rice. I love it hot, but cold the next day, it is sensational. If you wish, prior to cooking, you can cut each eggplant lengthwise into quarters, sprinkle with the salt and leave uncovered in a single layer for thirty minutes. Rinse the eggplant under a cold tap, pat-dry with kitchen paper, and slice into 1" cubes as directed below. I personally don't bother with the salting process. If you prefer to use baby eggplant, just slice crosswise into 1" cubes. Recipe obtained from a Sri Lankan friend.

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    Units: US | Metric


    1. 1
      Wash the eggplants, remove the stalk, and slice lengthwise into quarters.
    2. 2
      Cut each quarter lengthwise into 1" wide strips and then crosswise into 1" cubes.
    3. 3
      Heat 1-2 inches of peanut oil in a wok to medium-high heat (375F) and deep-fry the eggplant cubes in batches until golden brown (this takes around three to five minutes for each batch, adjusting oil temperature as necessary).
    4. 4
      Drain thoroughly on kitchen paper.
    5. 5
      In a medium-sized pan, heat the extra oil and saute and stir the onion until golden brown.
    6. 6
      Add the turmeric, cumin, coriander and mustard and stir for a couple of seconds before adding the garlic, ginger, chillies and curry leaves.
    7. 7
      Stir and saute for 30 seconds.
    8. 8
      Add the vinegar, coconut milk, salt to taste and the sugar and stir until well mixed.
    9. 9
      Bring slowly to the boil before adding the deep-fried eggplant cubes.
    10. 10
      Stir, then simmer gently on low heat until most of the liquid has evaporated, about 10 minutes.
    11. 11
      Taste and season with a little more sugar and/or salt as desired.

    Ratings & Reviews:

    • on April 25, 2013


    • on September 13, 2010


      This didn't quite make the 5 star mark for me but it was almost there. I thought that the seasoning was spot on, my problem was the coconut milk. It might be a proper curry with it but I would have given 5 stars if I had left it out.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 28, 2007


      BrianH is one of my fav. chefs- so when I saw HE liked this one, I had to try it- and I am so glad I did. It looks slightly intimidating but this was an easy dish to do. And way tasty. It is ALMOST like a dish we love at a Boston restaurant- Bombay Club- but less greasy and no tomato. I will play with this recipe but it's great as-is also. Eggplant takes on a new sweetness and it's just so good. We ate the entire batch, the 2 of us. I did extra-spice a bit, as per Brian's suggestion, and also, didn't deep fry- I pan fried the eggplant, drained, and to soften, I simmered, covered, over low heat with all of the other ingredients for about 25 minutes. Perfection.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Sri Lankan Eggplant (Aubergine) Curry

    Serving Size: 1 (220 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 160.2
    Calories from Fat 103
    Total Fat 11.4 g
    Saturated Fat 4.5 g
    Cholesterol 0.0 mg
    Sodium 9.7 mg
    Total Carbohydrate 14.5 g
    Dietary Fiber 5.8 g
    Sugars 5.8 g
    Protein 2.9 g

    The following items or measurements are not included:

    fresh ginger

    curry leaves

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