Sri Lankan Eggplant (Aubergine) Curry Recipe

Name: Sri Lankan Eggplant (Aubergine) Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 21 ounces large eggplants; 1 teaspoon salt (optional); vegetable oil, for deep frying; 2 tablespoons vegetable oil, extra; 1/2 medium onion, finely chopped; 1/4 teaspoon turmeric powder; 1 teaspoon cumin powder; 1 teaspoon coriander powder; 1 teaspoon whole mustard seeds, ground in a mortar and pestle; 4 garlic cloves, finely chopped; 1 inch fresh ginger, grated; 2 green chilies, chopped (optionally seeded to reduce the heat); 10 fresh curry leaves; 1 1 tablespoon cider vinegar or 1 tablespoon wine vinegar; 1/3 cup coconut milk; 1/2 teaspoon brown sugar; salt

Servings: persons

21 ounces large eggplants
1 teaspoon salt (optional)
vegetable oil, for deep frying
2 tablespoons vegetable oil, extra
1/2 medium onion, finely chopped
1/4 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon whole mustard seeds, ground in a mortar and pestle
4 garlic cloves, finely chopped
1 inch fresh ginger, grated
2 green chilies, chopped (optionally seeded to reduce the heat)
10 fresh curry leaves
1 1 tablespoon cider vinegar or 1 tablespoon wine vinegar
1/3 cup coconut milk
1/2 teaspoon brown sugar
salt

1
["Wash the eggplants, remove the stalk, and slice lengthwise into quarters.", "Cut each quarter lengthwise into 1"" wide strips and then crosswise into 1"" cubes.", "Heat 1-2 inches of peanut oil in a wok to medium-high heat (375F) and deep-fry the eggplant cubes in batches until golden brown (this takes around three to five minutes for each batch, adjusting oil temperature as necessary).", "Drain thoroughly on kitchen paper.", "In a medium-sized pan, heat the extra oil and saute and stir the onion until golden brown.", "Add the turmeric, cumin, coriander and mustard and stir for a couple of seconds before adding the garlic, ginger, chillies and curry leaves.", "Stir and saute for 30 seconds.", "Add the vinegar, coconut milk, salt to taste and the sugar and stir until well mixed.", "Bring slowly to the boil before adding the deep-fried eggplant cubes.", "Stir, then simmer gently on low heat until most of the liquid has evaporated, about 10 minutes.", "Taste and season with a little more sugar and/or salt as desired."]

302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 21 ounces large eggplants, 1 teaspoon salt (optional), vegetable oil, for deep frying, 2 tablespoons vegetable oil, extra, and more.

Yes, Sri Lankan Eggplant (Aubergine) Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sri Lankan Eggplant (Aubergine) Curry

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