Sri lanka brinjal moju (eggplant moju)

Yield: 1 Servings

Measure Ingredient
\N \N ---------> source <---------
\N \N \"A taste of Sri Lanka\"
\N \N By Indra Jayasekera
450 grams Eggplant
100 grams Bell peppers, green
150 grams Shallots
2 \N Garlic cloves
3 slices Ginger
250 millilitres Oil
50 millilitres Vinegar
1 teaspoon Salt
½ teaspoon Turmeric
1 teaspoon Mustard seed, ground
1 teaspoon Sugar


===========================> Directions <======================== Slice the eggplant and green pepper lengthways clean the shallots, crush the garlic and shred the ginger. Heat the oil and fry eggplant slices until browned. Remove, drain and set on one side.

In the same oil lightly fry the Bell peppers, green and shallots and when soft drain and set on one side. Pour off most of the oil and add garlic, ginger, vinegar, salt, turmeric and mustard to the pan and cook for 2 - 3 minutes. Add the eggplant slices, green pepper and shallots and cook for a further 5 minutes. Just prior to serving stir in the sugar.

ISBN #962 224 010 0

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