Sri Lankan Eggplant Pickle

Sri Lankan Eggplant Pickle is a spicy, tangy and delicious recipe. This is a great side dish to serve with steamed rice and Sri Lankan dal.

Author: Pavani

Prep Time: 5

Cook Time: 20

Total Time: 25

Course: condiments, Side Dish

Cuisine: sri lankan

Servings: Servings

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*

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.

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