Brinjal Moju

Preparation info
  • Serves


    as a side dish
    • Difficulty


Appears in
Hidden Kitchens of Sri Lanka

By Bree Hutchins

Published 2013

  • About

This fried eggplant pickle was the dish that first sparked my love for Sri Lankan cuisine. The first time I tasted brinjal moju was at a roadside eatery in the remote village of Mankada. It was unlike anything I had ever eaten: the subtle tanginess from the coconut vinegar and the slight sweetness from the sugar and fried eggplant worked brilliantly together. This is the recipe Manike shared with me.