Dairy-Free Sri Lankan Eggplant Curry (Wambatu Moju)

Ingredients

• 1 large Eggplant
• 4 tbsp Coconut Oil
• 1 large Onion
• 3 small Green Chilies
• 4 cloves Garlic
• 2.54 cm Ginger
• 2 tbsp Cane Sugar
• 3 tbsp Vinegar
• 0.5 tsp Turmeric Powder
• 0.5 tsp Chili Flakes
• 0.5 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the 1 large Eggplant into 2.54 cm cubes. Place the cubed eggplant in a bowl and sprinkle with the 0.5 tsp Salt. Let it sit for 15 minutes to draw out moisture. This helps the eggplant absorb less oil and cook more evenly.
2. 2After 15 minutes, rinse the salted eggplant under cold water and pat it completely dry with paper towels. This is important to prevent oil splattering.
3. 3Heat 2 tbsp of the 4 tbsp Coconut Oil in a large pan or wok over medium-high heat, about 204.4°C (200°C). Once the oil is shimmering, carefully add the eggplant in a single layer, working in batches if necessary to avoid overcrowding the pan. Fry for 5-7 minutes per batch, turning occasionally, until the eggplant is golden brown and caramelized on all sides. Use a slotted spoon to remove the fried eggplant and set it aside on a plate.
4. 4Add the remaining 2 tbsp Coconut Oil to the same pan if needed, and reduce the heat to medium, about 175°C. Add the 1 large Onion, thinly sliced, the 3 small Green Chilies, finely chopped, the 4 cloves Garlic, minced, and the 2.54 cm Ginger, grated. Sauté for 3-5 minutes, stirring frequently, until the onions are softened and the mixture is fragrant. Be careful not to burn the garlic.
5. 5Stir in the 2 tbsp Cane Sugar, 3 tbsp Vinegar, 0.5 tsp Turmeric Powder, and 0.5 tsp Chili Flakes. Bring the mixture to a gentle simmer and cook for 1-2 minutes, stirring constantly, until the sugar has completely dissolved and the sauce is slightly thickened.
6. 6Return the fried eggplant to the pan with the sauce. Gently toss the eggplant to coat it evenly with the sweet and sour sauce.
7. 7Continue to cook for another 5 minutes over medium heat, stirring occasionally, until the sauce has thickened further and coats the eggplant nicely. The eggplant should be tender but still hold its shape.
8. 8Serve the Dairy-Free Sri Lankan Eggplant Curry warm or at room temperature, ideally with plain steamed rice.

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