Eggplant moju

The most delicious sweet and spicy eggplant relish

INGREDIENTS
4 people

1 eggplant
½ tablespoon turmeric
Salt
Oil for frying
½ tablespoon red mustard seeds
10-15 curry leaves
5 whole cardamom pods
5 cm real Ceylon cinnamon stick
2-3 whole dried red chilies
5 cm ramp (pandan leaves)
5 cm fresh lemongrass (lightly pounded)
6-7 small shallots, peeled and cut into quarters
4-5 cloves garlic, finely chopped
4 cm fresh ginger, finely chopped
2-3 small green chilies, halved lengthwise
½ cup apple cider vinegar
2-3 teaspoons sugar

HOW TO DO IT

Cut the eggplant into strips of approx. 5 x 1 cm. Mix them thoroughly in turmeric and a little
salt, so that it is evenly distributed. Heat plenty of oil in a pan or in a saucepan, and fry the eggplant until the pieces are golden brown and slightly crispy. Remove them and place them on kitchen paper so that the excess oil drips off.

Heat some fresh oil in a clean pot or deep pan. Add the mustard seeds and let them pop to release their aroma. Add the curry leaves, cardamom pods, cinnamon, dried chillies, ramps and lemongrass. Saute the spices for a few minutes to release the flavours. Add the shallots, garlic, ginger and green chillies to the pan and sauté for a few minutes until the onions are slightly soft and aromatic.

Add apple cider vinegar along with sugar and stir well until the sugar is dissolved.
dissolved and the flavors balance. Then add the fried aubergines, season with salt and turn gently so that they are covered with the spice mixture, and let it simmer for 3-4 minutes so that the flavors penetrate.

Serve as a side dish for rice or as part of a rice & curry serving with, among other things, rice, Sri Lankan chicken curry , stir-fried green beans with coconut and dhal .

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