Sri Lankan Wambatu Moju Eggplant Rice Bowl

Ingredients

• 2 large eggplants, cut into thin wedges
• 1 1/2 cups rice
• 1 cup neutral oil, for frying
• 1 large onion, thinly sliced
• 5 garlic cloves, thinly sliced
• 2 green chilies, slit
• 1/3 cup white vinegar
• 2 tbsp sugar
• 1 tbsp mustard powder or 2 tsp Dijon
• 1 tsp ground turmeric
• 12 curry leaves
• 1 tsp chili powder
• 1 lime, cut into wedges
• Salt

Steps

1. Toss the eggplant wedges with the turmeric and 1 teaspoon salt and leave them in a colander for 20 minutes, then squeeze gently and pat completely dry.
2. Getting them dry matters twice over here: wet eggplant spits dangerously in deep oil and absorbs far more of it.
3. Heat the oil in a deep pan to 350F (175C) and fry the eggplant in batches for 4 to 5 minutes, until deep golden and collapsed. Drain on a rack.
4. Fry the sliced onion, garlic, chilies, and curry leaves in the same oil for 2 to 3 minutes, until golden and crisp, then drain them too.
5. Pour off all but 2 tablespoons of the oil.
6. Whisk the vinegar, sugar, mustard powder, chili powder, and 1 teaspoon salt together, then warm the mixture in the pan for 2 minutes, until the sugar dissolves.
7. Fold the fried eggplant, onion, and garlic into the hot dressing and toss gently to coat, keeping the pieces intact.
8. Let the moju sit for at least 20 minutes so it pickles and the flavours settle. It improves for a day in the refrigerator. Serve over rice with lime wedges.

Allergen note: Contains soy and mustard.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.