Spicy Sri Lankan Eggplant Delight
Experience the vibrant flavors of Sri Lanka with this Spicy Eggplant Delight. This traditional dish beautifully showcases eggplant, a beloved vegetable in Sri Lankan cuisine, known for its creamy texture and ability to soak up spices. Perfect for festive occasions such as weddings or family gatherings, this curry is rich in flavors, combining the warmth of spices with a hint of sweetness. Deep-fried to golden perfection, the eggplant is enveloped in a thick, aromatic sauce, making each bite a delightful explosion of tastes. Serve it alongside succulent chicken curry and aromatic saffron rice for a truly indulgent meal. Enjoy the leftovers cold for a refreshingly different experience—this dish truly shines in every form. A well-rounded dish, it's best enjoyed with family and friends.
N/A
Servings
150
Calories
17
Ingredients
Ingredients
large eggplants
21 ounces (washed, stalks removed, cut into 1-inch cubes)
salt
1 teaspoon (optional for salting eggplant)
vegetable oil
for deep frying (for frying eggplant cubes)
vegetable oil
2 tablespoons (extra for sautéing)
medium onion
1/2 (finely chopped)
turmeric powder
1/4 teaspoon
cumin powder
1 teaspoon
coriander powder
1 teaspoon
whole mustard seeds
1 teaspoon (ground in a mortar and pestle)
garlic cloves
4 (finely chopped)
fresh ginger
1 inch (grated)
green chilies
2 (chopped (optionally seeded to reduce heat))
fresh curry leaves
10
cider vinegar or wine vinegar
1 tablespoon
coconut milk
1/3 cup
brown sugar
1/2 teaspoon
salt
to taste
Instructions
1
Start by washing the eggplants, then remove the stalks. Slice each eggplant lengthwise into quarters, and then cut those quarters into 1-inch wide strips before chopping them crosswise into 1-inch cubes.
2
If desired, sprinkle the eggplant cubes with salt (optional) and let them rest uncovered for 30 minutes before rinsing and patting dry with kitchen paper. This removes excess moisture and bitterness.
3
In a deep wok, heat about 1-2 inches of vegetable oil to medium-high heat (around 375°F). Deep-fry the eggplant cubes in batches until they turn a golden brown color, which takes about 3-5 minutes per batch. Be sure to adjust the oil temperature as needed and drain the fried eggplant thoroughly on kitchen paper.
4
In a separate medium-sized pan, heat 2 tablespoons of vegetable oil over medium heat. Add the finely chopped onion and sauté until it becomes golden brown.
5
Next, add the turmeric, cumin, coriander, and ground mustard seeds to the pan, stirring for about 30 seconds to let the spices bloom.
6
Incorporate the garlic, grated ginger, chopped green chilies, and fresh curry leaves into the pan, stirring continuously for an additional 30 seconds to release the aromatic flavors.
7
Pour in the cider or wine vinegar, coconut milk, and season with salt and brown sugar. Mix everything thoroughly and bring the mixture slowly to a gentle boil.
8
Once boiling, carefully add the deep-fried eggplant cubes to the sauce. Stir gently to coat the eggplant, then reduce the heat and simmer low, allowing the curry to thicken and most of the liquid to evaporate—about 10 minutes.
9
Final taste test: Add additional sugar or salt as desired to enhance the flavor, and serve warm.
Nutrition Information
8g
Fat
16g
Carbs
2g
Protein
4g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Sri Lankan Eggplant Delight?
It is a traditional Sri Lankan dish where eggplant is deep-fried and then simmered in a thick, aromatic sauce made with spices and coconut milk.
Is this eggplant dish suitable for vegetarians?
Yes, the recipe is categorized as vegetarian.
What are the primary ingredients needed for this recipe?
The main ingredients include large eggplants, vegetable oil, onion, turmeric, cumin, coriander, mustard seeds, garlic, ginger, green chilies, curry leaves, vinegar, coconut milk, and brown sugar.
How should I prepare the eggplant before cooking?
Wash the eggplants, remove the stalks, slice them lengthwise into quarters, cut into 1-inch strips, and then chop into 1-inch cubes.
Is it necessary to salt the eggplant?
Salting is optional; however, letting the cubes rest with salt for 30 minutes helps remove excess moisture and bitterness.
What temperature should the oil be for frying the eggplant?
The vegetable oil should be heated to medium-high heat, approximately 375°F.
How long does it take to deep-fry the eggplant cubes?
It takes about 3 to 5 minutes per batch until they turn golden brown.
What spices are used in the sauce?
The sauce uses turmeric powder, cumin powder, coriander powder, and ground mustard seeds.
What type of vinegar can be used?
You can use either cider vinegar or wine vinegar.
How many calories are in a serving of this dish?
There are 150 calories per serving.
What is the fat content of this recipe?
The dish contains 8g of fat per serving.
How much protein does this eggplant dish provide?
It provides 2g of protein per serving.
How many carbohydrates are in the Spicy Sri Lankan Eggplant Delight?
There are 16g of carbohydrates per serving.
Is there fiber in this dish?
Yes, there are 4g of fiber per serving.
What should I do after frying the eggplant?
Drain the fried eggplant thoroughly on kitchen paper to remove excess oil.
How do I prepare the mustard seeds?
The whole mustard seeds should be ground using a mortar and pestle.
How long do I sauté the onion?
Sauté the finely chopped onion until it becomes golden brown.
What aromatics are added after the dried spices?
Garlic, grated ginger, chopped green chilies, and fresh curry leaves are added.
How can I make the dish less spicy?
You can seed the green chilies to reduce the heat level.
How much coconut milk is used in the recipe?
The recipe calls for 1/3 cup of coconut milk.
What is the purpose of adding brown sugar?
Brown sugar is used to add a hint of sweetness and enhance the overall flavor profile.
How long should the curry simmer once the eggplant is added?
Simmer on low heat for about 10 minutes until the sauce thickens and most liquid evaporates.
What traditional occasions is this dish served at?
It is perfect for festive occasions such as weddings or family gatherings.
Can I eat this dish cold?
Yes, the dish can be enjoyed cold for a refreshingly different experience.
What are some suggested side dishes?
It is best served alongside chicken curry and aromatic saffron rice.
How many ingredients in total are required?
The recipe uses 17 ingredients.
What is the texture of the eggplant in this dish?
The eggplant has a creamy texture that soaks up the spices.
What type of onion is required?
The recipe specifies half of a medium onion, finely chopped.
How many fresh curry leaves are needed?
You will need 10 fresh curry leaves.
What is the final step before serving?
Perform a final taste test and add additional sugar or salt as desired to enhance the flavor.