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Eggplant Moju

Chef Peter Bastian,
aste of Sri Lanka

One of Chef Peter’s most recognized items, eggplant doju is pleasantly mild despite being classified as a curry dish. The spongy eggplant absorbs all the flavours in the pan, especially the sweetness of coconut milk and brown sugar. Chef Peter recommends serving it over basmati rice.

2 eggplants, cut into chunks
3 tomatoes, diced
1/2 large onion, diced
3 fresh curry leaves
1/2 cup ketchup
3 Tbsp brown sugar
1 tsp cumin seeds
2 Tbsp ground cumin
1/2 cup coconut milk
5 cloves garlic, chopped
salt to taste
vegetable oil for frying

1. Using a deep fryer or pot filled with a few inches of vegetable oil, fry eggplant until soft and golden brown.
2. In a frying pan, add vegetable oil and fry cumin seeds until golden. Add onion and cook until soft.
3. Add tomatoes and cook for 2 mins. Add eggplant and remaining ingredients and simmer until heated through.

Yield 5 servings

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