Wambatu Moju — Sri Lankan Eggplant Pickle

Ingredients

• 2 eggplants, in thick batons
• 1 red onion, sliced
• 2 green chilies, split
• 3 tbsp vinegar + 1 tbsp sugar
• 1 tsp mustard seeds, crushed + ½ tsp turmeric
• Oil for shallow frying
• Rice and other curries, as the platter intends

Method

1. Toss the eggplant batons with the turmeric and salt; shallow-fry in batches until deeply browned and collapsed, 4–5 minutes per batch. Drain — this fry is the flavor foundation.
2. Fry the onion and chilies briefly in a little of the same oil.
3. Combine the vinegar, sugar, and crushed mustard into the pan and bubble 1 minute.
4. Fold the fried eggplant through gently — it should glaze, not mash.
5. Rest 15 minutes minimum; moju is a pickle at heart and improves for days. Served beside rice and curry across Sri Lanka — routinely the first bowl emptied.