Sri Lankan · intermediate
Sri Lankan Braised Cinnamon Eggplant Curry
Golden fried eggplant slices simmered with roasted spices, cinnamon, green chilies, and coconut sugar in a tangy vinegar broth.
- PREP TIME
- 20 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Toss eggplant wedges with 0.5 teaspoon of ground turmeric and 0.5 teaspoon of salt in a large bowl.
- 02
Heat 2 tablespoons of coconut oil in a wide skillet over medium-high heat; pan-fry eggplant wedges in batches for 6 to 8 minutes until golden and tender. Transfer to paper towels.
- 03
Add remaining oil to the skillet along with the cinnamon stick and sliced red onions; cook over medium heat for 4 minutes until onions turn brown.
- 04
Stir in slit green chilies and the ground mustard seed paste; cook for 1 minute until fragrant.
- 05
Whisk apple vinegar and coconut sugar with 3 tablespoons of water, then pour into the skillet to form a dark syrup.
- 06
Add fried eggplant wedges to the bubbling syrup, gently fold to coat, and simmer on low heat for 3 minutes before serving.
A LITTLE KITCHEN KNOW-HOW
Shallow Fry and Glaze Braise
Pre-frying vegetables to brown edges before briefly stewing them in a concentrated sweet and sour spiced reduction.
Notes from the kitchen
- Salting and browning the eggplant thoroughly beforehand prevents it from becoming soggy during the final braise.
- Using authentic Ceylon cinnamon adds a delicate, sweet aroma essential to Sri Lankan eggplant dishes.
- Original home-cooking adaptation inspired by Sri Lankan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
