Dairy-Free Sri Lankan Eggplant Curry (Wambatu Moju)

Instructions

1. 1Cut the 1 large Eggplant into 2.54 cm cubes. Place the eggplant cubes in a bowl and sprinkle with 0.75 tsp Salt. Let it sit for 15 minutes to draw out excess moisture, then pat the eggplant dry with paper towels.
2. 2Heat 0.5 cup Coconut oil in a large 30.48 cm skillet over medium heat, about 175°C.
3. 3Carefully add the eggplant cubes to the hot oil in batches, making sure not to overcrowd the skillet. Fry the eggplant for 5-7 minutes per batch, until it is golden brown and slightly softened. Use a slotted spoon to remove the fried eggplant and set it aside on a plate lined with paper towels.
4. 4In the same skillet, add the 1 large Red onion (sliced), 2 small Green chilies (sliced), 4 cloves Garlic (minced), and 2.54 cm Ginger (minced). Sauté these ingredients over medium heat, about 175°C, for 5-7 minutes, until they are softened and the onion is translucent.
5. 5Add the 1 tsp Mustard seeds, 0.5 tsp Turmeric powder, and 1 small Cinnamon stick to the skillet with the onions and aromatics. Stir and cook for 1 minute until fragrant.
6. 6Pour in the 0.25 cup Vinegar and 2 tbsp Sugar. Bring the mixture to a simmer over medium heat, about 175°C, and cook for 2-3 minutes, stirring occasionally, until the sugar has dissolved and the sauce begins to thicken slightly.
7. 7Return the fried eggplant to the skillet. Toss the eggplant gently to coat it evenly with the sauce. Continue to cook over medium heat, about 175°C, for another 5-7 minutes, stirring occasionally, until the eggplant is well caramelized and the sauce has reduced and thickened further.
8. 8Serve the Wambatu Moju warm or at room temperature.

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