Keto Sri Lankan Eggplant (Wambatu Moju) with Coconut Aminos

Ingredients

• 1 large Eggplant
• 1/2 cup Coconut Oil
• 1 large Red Onion
• 2-3 Green Chilies
• 4 cloves Garlic
• 1 inch Ginger
• 3 tbsp Coconut Aminos
• 2 tbsp Apple Cider Vinegar
• 1/2 tsp Turmeric Powder
• 1 tsp Mustard Seeds
• 10-12 Curry Leaves
• 1/2 tsp Salt

Instructions

1. 1Cut the 1 large Eggplant into 1-inch cubes. Place the eggplant cubes in a bowl and sprinkle with the 1/2 tsp Salt. Let the eggplant sit for 15 minutes to draw out moisture.
2. 2While the eggplant is sitting, prepare the aromatics: Slice the 1 large Red Onion thinly. Mince the 4 cloves Garlic. Peel and mince the 1 inch Ginger. Slice the 2-3 Green Chilies thinly, removing seeds if you prefer less heat.
3. 3After 15 minutes, pat the eggplant cubes completely dry with paper towels. Heat the 1/2 cup Coconut Oil in a large pan or wok over medium-high heat, about 400°F (200°C). Fry the eggplant in batches until all sides are golden brown and slightly crispy, about 5-7 minutes per batch. Remove the fried eggplant with a slotted spoon and set aside on a plate.
4. 4In the same pan, reduce the heat to medium, about 350°F (175°C). Add the sliced Red Onion, minced Garlic, minced Ginger, and sliced Green Chilies. Sauté for 5-7 minutes, stirring occasionally, until the onions are softened and translucent.
5. 5Add the 3 tbsp Coconut Aminos, 2 tbsp Apple Cider Vinegar, 1/2 tsp Turmeric Powder, and 1 tsp Mustard Seeds to the pan. Stir well and cook for 2 minutes, allowing the spices to become fragrant.
6. 6Add the 10-12 Curry Leaves to the pan. Stir everything together to combine.
7. 7Return the fried eggplant cubes to the pan. Gently toss the eggplant with the sauce until it is evenly coated. Simmer for 5-7 minutes over medium-low heat, about 300°F (150°C), until the eggplant is tender and the sauce has thickened slightly.
8. 8Remove the pan from the heat. Let the Wambatu Moju cool completely in the pan for at least 20 minutes before serving. This allows the flavors to meld and deepen.

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