This is a Sri Lankan fried eggplant dish which is vegan and vegetarian. This dish takes some time to prepare, however it is well worth it. Generally, eggplants are deep fried for this dish. In this recipe, I have air fried them due to health reasons. If you want the taste of an authentic Sri Lankan eggplant dish, I recommend deep frying eggplants until golden eggplants. The fried eggplants are then cooked in a curry of roasted spices and coconut milk. Add a tsp of fish powder (umbalakada) in Step 7 to add an extra layer of flavor to this dish.
This eggplant curry can be paired with white rice, dhal curry, and a salad for a simple Sri Lankan meal
If you try this, please leave a comment. I would love to get your feedback. As always, love and good vibes to you all. Happy cooking!
Fried and curried eggplant
Ingredients
- 2 Eggplants
- 2 Garlic cloves chopped
- 1 Green chillie chopped
- 1/2 Red onion chopped
- 1/4 cup Coconut cream Savoy coconut cream
- 1/4 cup Water
- 1 tsp Tamarind concentrate
- 3 tbsp Coconut cream Savoy coconut cream
- 1 tbsp Oil coconut
Seasoning
- 1 tsp Salt
- 1 tsp Curry powder roasted
- 1 tsp Red chillie powder
- 1 tbsp Sugar
Instructions
- Slice eggplants and season with some turmeric and salt
- Air fry at 400 C for 10 mins (I fried in 3 batches using my 1.6 qt air fryer) OR deep fry eggplants until golden brown
- Heat oil in pan, and saute onions,garlic,and green chillies for 5 minutes
- Add the fried eggplants, add seasonings (except sugar), and saute for 1 min to roast seasonings
- Mix tamarind concentrate in the coconut cream (1/4 cup) and water (1/4 cup) mixture and add to pan, and cook for 5 minutes.
- Add 3 tbsp of coconut cream, and mix well. Cook for 5 mins (Stir constantly to keep eggplant from sticking to pan)
- Mix sugar into the eggplant curry and turn off heat.