Sri Lankan Eggplant Curry

 gallery photo

Sri Lankan Caramelized Eggplant Curry

April 4, 2015 by: Kristin Vukovic Sri Lanka

Nayomi Munaweera's Caramelized Eggplant Curry
Recipe type: Vegetable
Cuisine: Sri Lankan
This dish will not look pretty. It's also lot of hard work. But I promise you it's absolutely worth the labor. It's one of the crowning achievements of our cuisine and even people who hate eggplant, such as myself, adore this dish. When I cook for my friends, this is the dish that's always clamored for. Enjoy with rice and other dishes such as lentil curry, salmon curry, coconut sambol, or kale malum.
  • 1 pound eggplant
  • ½ pound red onions, sliced in thin rings
  • ¼ pound small green chilies, cut lengthwise
  • 2 tablespoons crushed dried red chilies
  • 10 cloves finely chopped (paste) garlic
  • Small nub of ginger, peeled
  • ⅓ cup coconut vinegar (or apple cider vinegar)
  • 3 tsp finely powdered black mustard seed
  • 5 tsp sugar
  • 2 cloves, chopped
  • 2 cardamoms, chopped
  • Salt to taste
  • Coconut or veg oil to deep fry
  • Cinnamon stick
  • ⅔ can coconut milk
  1. Cut eggplant into slim sticks (the size of your little finger).
  2. Deep fry—this will reduce the volume of the eggplant significantly. Use a deep fryer or fry in a wok until the sticks are crispy. Drain on layers of newspapers to get excess oil off and put aside.
  3. In a different frying pan, fry onions for about two minutes. Add green chilies and crushed dried red chili and sauté until onions are limp.
  4. In a food processor, mix garlic, mustard seed, ginger nub, apple cider vinegar, sugar, salt, cloves, cardamom and a little water into a puree. Add this paste to the fried onion mix and stir well.
  5. Add the deep fried eggplant and cinnamon stick; stir well on medium heat until everything is uniform. Adjust salt to taste.
  6. Reduce heat to low, add coconut milk. Coconut milk turns the curry creamy and it also deglazes the pan. Enjoy!


  • facebook
  • twitter
  • pinterest
  • instagram