Sri Lankan eggplant pickle aka wambatu moju is a spicy, tangy and delicious recipe. It is easy to make with just a few ingredients.
Sautéed brinjal or eggplant is cooked with onions, garlic and tomatoes to make this scrumptious dish. This is a great side dish to serve with rice and Sri Lankan dhal mallum.
About the recipe
I love eggplant aka brinjal or vankaya and I am always looking for new eggplant recipes. This Sri Lankan brinjal pickle aka wambatu moju is one of my favorite. It is easy to make and absolutely delicious.
Eggplant is first shallow fried until crispy and tender. Then it is cooked with onions and spices until all the flavors mingle. This eggplant moju is very flavorful, even my picky kids love this dish.
This recipe is a combination of a few different versions that I came up with. Traditionally this recipe calls for deep frying the eggplant. But as you know eggplant is like a sponge and absorbs all of the oil. So I prefer shallow frying the eggplant in batches in little oil.
The fried eggplant are then simmered in a savory tomato-onion base resulting in a scrumptious pickle. Great to serve with rice, but I think it will go great with dosa or roti too.
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.
Here are the ingredients you need to make Sri Lankan eggplant pickle recipe:
- Eggplants - I love using either Italian or long Chinese/ Japanese ones. Indian variety eggplants that are longer will also work here.
- Red onion - you can sub with white onion or shallots.
- Tomatoes
- Green chilies, ginger and garlic.
- Vinegar - you can use either rice wine vinegar or apple cider/ red wine vinegar.
- Spices - turmeric, red chili powder and ground coriander.
- Mustard seeds
- Salt
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.
Here is how to make wambatu moju recipe:
Blend tomato, garlic and ginger into a smooth paste. Set aside.
Heat oil in a large skillet on medium heat; add the eggplant strips and cook till lightly golden and tender. Remove the eggplant onto a plate.
In the same pan, heat oil on medium heat. Add mustard seeds and curry leaves. Once the seeds start to splutter, add the onions, green chilies and cook until onion is soft.
Add the tomato paste, turmeric, red chili powder, ground coriander and salt; cook until the spices don't smell raw anymore.
Add the cooked eggplant and vinegar. Mix well and cook for all the flavors to mingle. Taste and adjust the seasoning. Serve with steamed rice.
Expert Tips
- I love using either Italian or long Chinese/ Japanese eggplants to make wambatu moju. But long Indian variety eggplants are also great in here.
- Red onion is my favorite here but you can substitute with white onion or shallots.
- Feel free to use either rice wine vinegar or apple cider/ red wine vinegar.
- Store eggplant pickle for up to 5 days in an airtight container in the fridge.
- This is a delicious side to serve with either rice, roti or even as a sandwich filling.
You might also like
Here are a few more vegetarian Sri Lankan recipes that you might like to try:
I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Recipe Card
Sri Lankan Eggplant Pickle
Ingredients
- 1 Large Tomato
- 2~3 Garlic cloves, finely minced
- 1" Ginger piece, grated
- ¼ cup Oil, divided
- 2 Medium Japanese Eggplants*, cut into strips
- 1 teaspoon Mustard seeds
- 6~8 Curry leaves
- 1 Small Red Onion, thinly sliced
- 4~5 Green Chilies, slit
- ¼ teaspoon Turmeric
- 1 teaspoon Ground Coriander
- To taste Salt
- 2 teaspoon Rice vinegar*
Instructions
- Blend tomato, garlic and ginger into a smooth paste. Set aside.1 Large Tomato, 2~3 Garlic cloves, finely minced, 1" Ginger piece, grated
- Heat 3 tablespoons oil in a large skillet on medium heat; add the eggplant strips and cook till lightly golden and tender. This will take about 4~6 minutes. Remove the eggplant onto a plate.¼ cup Oil, divided, 2 Medium Japanese Eggplants*, cut into strips
- In the same pan, heat the remaining 1 tablespoon oil on medium heat. Add mustard seeds and curry leaves. Once the seeds start to splutter, add the onions, green chilies and cook for 4~5 minutes or until onion is soft.1 teaspoon Mustard seeds, 6~8 Curry leaves, 1 Small Red Onion, thinly sliced, 4~5 Green Chilies, slit
- Add the tomato paste, turmeric, red chili powder, ground coriander and salt; cook for 2~3 minutes or until the spices don't smell raw anymore.¼ teaspoon Turmeric, 1 teaspoon Ground Coriander, To taste Salt
- Add the cooked eggplant and vinegar. Mix well and cook for about 3~4 minutes for the flavors to mingle. Taste and adjust the seasoning. Serve with steamed rice.2 teaspoon Rice vinegar*
Video
Notes
- I love using either Italian or long Chinese/ Japanese eggplants to make wambatu moju. But long Indian variety eggplants are also great in here.
- Red onion is my favorite here but you can substitute with white onion or shallots.
- Feel free to use either rice wine vinegar or apple cider/ red wine vinegar.
- Store eggplant pickle for up to 5 days in an airtight container in the fridge.
- This is a delicious side to serve with either rice, roti or even as a sandwich filling.
Suma Gandlur
When I read the capital name, I nearly fell off my chair. In my mind, it was still Colombo.
The addition of vinegar keeps it apart from our south Indian style pickles. My husband too is a fan of eggplants and will try it out next time I get eggplants.
Usha
Eggplant pickle looks delicious and it looks more like a curry than our South Indian pickles, isn’t it? I looked Eggplant pickle as well when I made the salad but picked the easiest one 😊. I agree with you on Eggplant absorbing oil when deep fried. I loved the salad a lot and will try this pickle next time. Thanks for the mention.
Swati
I really like eggplant dishes and make it in North Indian style. The eggplant pickle looks delicious. I am going to try this soon.
Priya Suresh
Tried this pickle long back for a BM theme, how delicious its looks. Feel like having with a bowl of hot piping rasam rice and this pickle. Already mouth watering here.
Gayathri Kumar
I thought Colombo is the capital. Learnt something new today. This egg plant pickle looks amazing. I love eggplant in any form and I won't mind this with some rice.
Chef Mireille
not an eggplant fan as you know but it does look colorful and inviting...if I liked eggplant that is 🙂
Srivalli Jetti
Oh I have forgotten the capital and reading your post rekindled that memory, very informative and this pickle sounds awesome...great pick Pavani..
Priya
That look yumm pavani! Looks more like a curry than a pickle, adding of vinegar though makes it distinct in flavor i believe! I bet they taste delish with a hot steaming rice!!!
We are a big fan of egg plants would love to try this !
Swati
The curry looks so tempting, I will love to have it with hot chapatis. I like the idea of frying eggplant in small batches in less oil for a less oily option. Very nice share.
Tamara
Yum looks so good!! Thank you for making these Sri Lankan recipes 😊 I live in California but originally from Sri Lanka. Glad I discovered your blog!!
cookshideout
Hi Tamara, So glad you like my Sri Lankan recipes. Thank you and Please keep visiting 🙂