Sri Lankan Eggplant Pickle Recipe | Cook's Hideout (2024)

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:

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Recipe Card

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