Sri Lankan Eggplant Curry (Wambatu Moju) - Soy-Free

Ingredients

• 2 medium Eggplant
• 0.5 cup Coconut Oil
• 1 medium Red Onion
• 2 each Green Chilies
• 3 cloves Garlic
• 1 tsp Ginger
• 0.25 cup Cane Vinegar
• 3 tbsp Sugar
• 1 tsp Mustard Seeds
• 0.5 tsp Turmeric Powder
• 0.75 tsp Salt

Instructions

1. 1Cut the eggplant into 1-inch cubes.
2. 2Heat coconut oil in a large pan over medium-high heat.
3. 3Fry the eggplant until golden brown and slightly softened, about 8-10 minutes. Remove and set aside.
4. 4In the same pan, add sliced red onion, green chilies, garlic, and ginger. Sauté until onions are translucent.
5. 5Add cane vinegar, sugar, mustard seeds, turmeric powder, and salt.
6. 6Bring the mixture to a simmer and cook for 3-4 minutes, until slightly thickened.
7. 7Add the fried eggplant back to the pan and stir to coat with the vinegar mixture.
8. 8Cook for another 2-3 minutes, until heated through.
9. 9Serve warm or at room temperature as a side dish.

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