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JustHere | November 15, 2017

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Sri Lankan Pickled Eggplant

Prep Time: 15 mins  Level of Difficulty: Average

[boxify cols_use =”1″ cols =”2″ position =”left” order =”first” box_spacing =”5″ padding =”20″ height =”500px” background_color =”#ddd” border_style =”solid” ]Ingredients:

80g eggplant cut into strips
1 small red onion, sliced
3 green chillis sliced from middle
3 garlic cloves, sliced
8 curry leaves
1 tbsp coriander powder
1 tsp mustard seeds
2 tbsp vinegar
2 tsp sugar
Oil to fry
Salt to taste

[/boxify] [boxify cols_use =”1″ cols =”2″ position =”right” order =”last” box_spacing =”5″ padding =”20″ height =”500px” border_width =”1″ border_color =”#cccccc” border_style =”solid” ]Cooking Directions

  • Heat oil in a large frying pan on medium flame.
  • Deep fry the eggplant strips till it turns slightly dark brown in colour.
  • Remove the fried eggplant strips and drain it on a kitchen paper to remove excess oil.
  • In a separate pan heat some oil and add the mustard seeds, curry leaves, sliced onions, green chillis and sliced garlic.
  • Sauté till golden in colour and add the fried eggplant to it.
  • Add the vinegar and sugar.
  • Cook on slow flame and season with salt.


By Malimage Mishane Shenal Perera
Nationality: Sri Lankan
Maligame is a sous chef at Grand Hyatt who specialises in making all kinds of salads. He previously worked in Hilton Colombo and has a degree in Kitchen Management from Hilton Worldwide. He has won gold and silver medals in several cooking contests back home and a silver medal at a competition held in Qatar recently.


  1. Maneesha

    Yum yum. Well done chef Shenal.

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