A Sweet and Tangy Eggplant pickle Delight

Sri Lankan cuisine is a treasure trove of vibrant flavors, and one of its most cherished accompaniments is Eggplant pickles, also known as brinjal or eggplant moju. This dish, traditionally served alongside rice and curry meals, offers a perfect balance of sweet, sour, and spicy notes. Its glossy, dark texture and tangy-sweet taste make it a favorite during festive occasions and everyday meals alike.

 

What Is Eggplant Pickle (Batu Moju) ?

Batu Moju is a traditional Sri Lankan eggplant pickle made by deep-frying thin slices of brinjal and then mixing them with a sweet, sour, and spicy dressing. The result is a richly flavored condiment that complements rice, meat, or dhal curries. Its unique taste profile comes from the combination of vinegar, sugar, mustard seeds, onions, and green chilies.

 

Ingredients

For frying:

• 500g eggplant (small or medium variety)
• 1/2 tsp turmeric powder
• 1 tsp salt
• Oil for deep frying

For the pickle dressing:

• 10-15 shallots onions
• 4–5 green chilies, slit lengthwise
• 1 tsp mustard cream
• 1-2 tbsp white vinegar
• 2 tbsp Tomato sauce
• 2–3 tbsp sugar (adjust to taste)
• Salt to taste

 

Step-by-Step Recipe for Eggplant pickle

Step 1: Prepare the Eggplant
Wash and cut the eggplants lengthwise into thin strips or wedges. Toss them with salt and turmeric and let them draw out excess moisture.

Step 2: Deep Fry the Eggplant
Heat oil in a deep pan. Fry the eggplant slices in batches until golden brown and crispy. Drain on paper towels to remove excess oil. Then add shallots and Sauté until the onions turn soft and slightly golden. Fry the green chilies for 1 minute and strain the oil before they change colour.

Step 3: Prepare the Moju Mix
In a separate pan, Warm up  1–2 tablespoons of Vinegar. Add mustard cream. Gently mix the fried eggplant into the warm vinegar mixture. Then add onions and green chilies.

Step 4: Add the Sauce Ingredients
Pour in the Tomato sauce and add little sugar and salt to taste.

Step 5: Combine
Toss until all the pieces are evenly coated. Let it rest for at least an hour before serving, allowing the flavors to develop.

 

Serving Suggestions

Eggplant pickle is best enjoyed as a side dish with steamed white rice, parippu (dhal curry), and meat or fish curries. It’s also a key part of Sri Lankan celebratory meals like rice and curry served at weddings and festivals.

 

Tips for Best Results

• Use firm, fresh eggplants to avoid a mushy texture.
• Let the moju sit overnight for even deeper flavor.
• Store in a clean, airtight jar—it can last up to a week in the fridge.

 

Final Thoughts

Eggplant pickle is more than just a side dish; it’s a burst of flavor that elevates any meal. Its irresistible mix of crispy eggplant soaked in a tangy-sweet sauce is a testament to the culinary creativity of Sri Lankan cuisine. Whether you’re cooking for a special occasion or simply want to add a twist to your everyday rice and curry, Eggplant pickle is sure to impress.

 

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