Sri Lankan Eggplant (Wambatu Moju) with Dairy-Free Yogurt
A tangy and sweet Sri Lankan eggplant pickle (Wambatu Moju) served with a dollop of dairy-free coconut yogurt. A great vegetarian and dairy-free option for lunch, offering a mix of flavors and textures.
Ingredients
- 2 medium Eggplant
- 1/4 cup Coconut Oil
- 1 large Onion
- 2 small Green Chilies
- 3 cloves Garlic
- 1 tsp Ginger
- 1 tsp Mustard Seeds
- 1/2 tsp Turmeric Powder
- 1/2 cup Vinegar
- 1/4 cup Sugar
- 1 tsp Salt
- 1/2 cup Dairy-Free Coconut Yogurt
Instructions
- 1Cut eggplant into 1-inch cubes.
- 2Heat coconut oil in a large pan or wok over medium heat.
- 3Add onion, green chilies, garlic, and ginger and cook until fragrant, about 3 minutes.
- 4Add mustard seeds and turmeric powder and cook for 30 seconds.
- 5Add eggplant and cook until softened, about 10 minutes.
- 6Pour in vinegar and sugar, and season with salt.
- 7Bring to a simmer, then reduce heat to low and cook for 20 minutes, or until the eggplant is tender and the sauce has thickened.
- 8Let cool slightly before serving.
- 9Serve with a dollop of dairy-free coconut yogurt.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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