1/1 Photo of Sri Lankan Eggplant (Aubergine) Curry
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
- 21 ounces large eggplants
- 1 teaspoon salt (optional)
- vegetable oil, for deep frying
- 2 tablespoons vegetable oil, extra
- 1/2 medium onion, finely chopped
- 1/4 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon whole mustard seeds, ground in a mortar and pestle
- 4 garlic cloves, finely chopped
- 1 inch fresh ginger, grated
- 2 green chilies, chopped (optionally seeded to reduce the heat)
- 10 fresh curry leaves
- 1 tablespoon malt vinegar or 1 tablespoon cider vinegar or 1 tablespoon wine vinegar
- 1/3 cup coconut milk
- 1/2 teaspoon brown sugar
- 1Wash the eggplants, remove the stalk, and slice lengthwise into quarters.
- 2Cut each quarter lengthwise into 1" wide strips and then crosswise into 1" cubes.
- 3Heat 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).
- 4Drain thoroughly on kitchen paper.
- 5In a medium-sized pan, heat the extra oil and saute and stir the onion until golden brown.
- 6Add the turmeric, cumin, coriander and mustard and stir for a couple of seconds before adding the garlic, ginger, chillies and curry leaves.
- 7Stir and saute for 30 seconds.
- 8Add the vinegar, coconut milk, salt to taste and the sugar and stir until well mixed.
- 9Bring slowly to the boil before adding the deep-fried eggplant cubes.
- 10Stir, then simmer gently on low heat until most of the liquid has evaporated, about 10 minutes.
- 11Taste and season with a little more sugar and/or salt as desired.
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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: