Sri Lankan Eggplant Curry
Eggplant has a lot of versatility. It can be roasted, braised, fried, and goes very well in satisfying dishes like curry. The Sri Lanka blend and a few of our other premium ingredients, like curry leaves , brings flavor and dimension to our version of the classic Sri Lankan Eggplant Curry . The dish is bold and hearty. Pair it simply with basmati rice, flatbread, or steamed potatoes.
Sri Lankan Eggplant Curry
Category
Main Course
Servings/Yield
4-6
Author
Helen Park
Ingredients
2 pounds eggplant, (Indian eggplant cut in half or Chinese eggplant cut into 2” halves – see notes below)
¼ - ½ cup vegetable oil
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1 tsp black mustard seeds
1 cup red onion, cut into ½” dice
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½ tsp fine sea salt
1 Tbsp chopped garlic
1 Tbsp chopped ginger
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1 Tbsp Sri Lanka
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½ tsp ground black pepper
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¼ tsp cayenne pepper
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1 Tbsp ground cumin
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1 tsp ground turmeric
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12 dried curry leaves
1 (15.5oz) can diced tomato
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Fine sea salt to taste
1 cup coconut milk
¼ cup roughly chopped cilantro
Directions
In a heavy bottom skillet (information included in the notes), heat ¼ cup of oil until shimmering.
Brown the eggplants on their cut face, removing as they are ready. Add more oil as needed.
When all the eggplants have been browned and removed, leave 2 tbsp of oil in the pan, and add the black mustard seeds.
As the seeds begin to pop, lower the heat and add the red onion and ½ tsp of salt.
Cooking the onions until translucent and add the remaining spices, curry leaves, and tomato. Stir to combine well. The heating of the spices should make them fragrant.
Place the eggplant back into the pan and add 2 cups of water, enough to just cover the eggplant and fold the ingredients well to combine.
Increase the heat to bring everything to a boil. Then reduce the heat to simmer and cook for 20 minutes or unit the eggplant and onions are tender.
Stir in the coconut milk, add salt to taste, and garnish with the chopped cilantro.
Enjoy warm.
Recipe Note
Recipe Notes
Indian eggplant is small and meaty – perfect for a dish like curry. If fresh Indian eggplant isn’t available, Chinese eggplant halved lengthwise and cut into 2” pieces can be a substitute. Smaller eggplant like Japanese or Italian would also work, cut to a similar size. The dish is flavorful and hearty so definitely give it a try with the eggplant you have.
Here is our tried-and-true heavy bottom pan that helps make this dish so good.
Questions? Contact helen@laboiteny.com
