Sri Lankan egg-plant moju ( Batu moju)

Sooo, guys ! if you’re Sri Lankan you know Egg plant moju is one of the most unique and delicious dishes you can eat isn’t it? but do you know how much oil goes in to that delicious dish? well loads! Its quite caloric dense and is not good calories !

As you know, i’m all for healthy food and as this is one of my favourite Sri Lankan dishes I was so determined to make this healthier! I did many trials and errors ! after about two attempts I almost gave up ! but glad I didn’t , as this is a winner !

Servings : 3 -4

Prep time : 5 Min

Cook time : 45 Min

INGREDIENTS

• One eggplant sliced into thin strips

• Five garlic cloves

• One thumb sized fresh ginger piece

• 1/2 tbsp mustard seeds

• Few curry leaves

• 1 tbsp chilli flakes

• 2 tsp turmeric powder

• 3-4 cardamom pods

• One cinnamon sticks

• Few sprays of olive oil

• 1/2 tbsp vinegar\

• 1 tbsp of honey ( in Sri Lanka we use sugar, but as you all know I do not use white sugar. I substituted this with honey)

• One red onion chopped

• 3-4 green chillies sliced sideways

• 150 ml of thick coconut milk ( from a can or pure coconut milk or even Maggie coconut powder)

• Salt to taste

METHOD

• In a bowl add the sliced up eggplant, turmeric and few sprays of oil, give it a good toss to coat the pieces.

• In a baking tray, spread the cut up eggplant pieces with turmeric and olive oil; bake them for 40-45 min at a preheated oven at 200c.

• Check the eggplants time to time to make sure they don’t burn.

• Using a pestle and motor or a food processor make the ginger garlic mustard paste. ( Simply add the ginger, garlic and the mustard seeds and blend it to a paste)

• In a skillet, add few sprays of oil, once the oil heats, add the curry leaves, cinnamon stick and the ginger garlic and mustard paste. Sautee for about 2-3 min.

• Add the chopped onions and the green chilli, chilli flakes, honey and salt; keep sautéing

• Add vinegar and stir the mixture well.

• Once the onion mixture is caramelised, Add coconut milk and bring the mixture to a boil.

• At this time , the mixture will look a bit reddish in colour and will give a great aroma. Turn off the heat and set this aside. This will be your thick eggplant moju sauce.

• Once the eggplant is fully baked, add the eggplants to the skillet and mix it very well to coat each and every piece of eggplant.

• Taste test. Add salt if needed. Enjoy !