Spicy Sri Lankan Eggplant

Eggplant or Aubergine as it is also known, is our family's favourite vegetable. From Middle Eastern Baba Ghanoush to Romanian Salata de Vinete - Eggplant dips are a prominent summer time staple in our house, and before BBQ season starts full swing, I will add those recipes as well; but my recipe for today is "Eggplant Goodness" that a Sri Lankan colleague brought to a potluck recently. Not for the faint of heart or the calorie conscious, this dish (made with deep fried eggplant) is served at Sri Lankan weddings and special occasions where one can ignore the richness of this dish and indulge in the delight that is called Vambotu Curry. This recipe may not be the typical way to make this dish, but I have come to this version after making it a couple of times with what my colleague would share of the recipe and what I found on the internet.

I am certain that brushing cubed eggplant with oil and roasting them would work, this however is the deep fried version.

Skill Level: Time consuming but easy to make 

Serves:6-8

INGREDIENTS: 

• 4 medium eggplant
• vegetable oil, for deep frying
• 1 tablespoons vegetable oil, extra
• 1 medium onion, finely chopped
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon black pepper powder
• 1/4 teaspoon fennel powder
• 1 1/4 teaspoon cumin powder
• 1 teaspoon cayenne
• 1 teaspoon coriander powder
• 1 teaspoon whole mustard seeds,slightly crushed in a coffee grinder
• 6 garlic cloves, finely chopped
• 1 inch fresh ginger, grated
• 2 green chilies, chopped 
• 10 fresh curry leaves
• 2 tablespoons wine vinegar or 1 tablespoon lemon juice
• 1/2 teaspoon brown sugar or palm sugar or white 
• 1/2 cup coconut milk - you can use a can but shake well. I used coconut milk powder diluted in water and used 1 cup
• salt to taste

METHOD: 

1. Cut eggplant into cubes, wash and pat dry with a paper towel
2. In a frying pan, add oil, when it is hot deep fry eggplant in batches and drain on a paper towels and keep aside
3. Add 1 tablespoon of oil to a pan, add curry leaves, onion, ginger, garlic and chili and saute until golden. Add all the powdered spices and cook for a minute or two.
4. Add the vinegar or lemon juice, coconut milk, brown sugar and salt and cook until it comes to a boil 
5. Add the fried eggplant, reduce the heat and allow the eggplant to soak up the liquid. Adjust seasonings
6. Serve with rice or roti or any flat bread.