SRI LANKAN RECIPE

This dish is delicious and was cooked as part of the cooking demonstration at our Rare Fruits Social Day this month:

DEVILLED EGGPLANT

2 eggplants (aubergines)
2 cloves garlic - sliced or chopped
1 large onion - chopped into small cubes
1 teaspoon mustard seeds
2 green chillies (optional)
1 sprig curry leaves
1/2 teaspoon curry powder
1 tablespoon Maldive Fish (optional)
1 tablespoon lime juice
2 tablespoons milk (any supermarket milk - no need to use coconut milk)
Salt
Oil for frying

First slice egg plant into thin strips, and mix with turmeric powder and salt, and deepfry until brown. Keep aside to drain oil.
In a pan add about a tablespoon of oil, mustard seeds, garlic, curry leaves, chillies, Maldive Fish and onion and fry for about 5 minutes, until the onions are translucent.
Add the fried eggplant, salt, sugar, curry powder and fry for a further 5 minutes, the eggplant will reduce in quantity.
Next add the lime juice and milk, stir well and turn off stove. Cover and leave for 2 minutes, the heat still in the pan will reduce the liquid, if any.
There will be a bit of extra oil in the pan, this can be drained off (the extra oil comes from the deep friend eggplant.)

This goes well with rice. It can be served warm or cold.