Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Eggplants |
| 75 grams | Onion |
| 1 \N | Fresh chilli |
| 250 millilitres | Oil |
| ½ teaspoon | Salt juice 1 lime |
Wash the eggplant, then cut into fairly small dice. Chop the onion and chilli. Heat the oil and fry the eggplant until browned. Remove and drain. Place in a dish, add the onion, chilli, salt and lime juice and mix well. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0