Editorial sample recipeSri LankanintermediateVegetarianVeganDairy-FreeGluten-Free

Sri Lankan Braised Cinnamon Eggplant Curry

Name: Sri Lankan Braised Cinnamon Eggplant Curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Sri Lankan
Ingredients: 500 g eggplants, cut into 2-inch long wedges; 3 tbsp coconut oil, for shallow frying; 1 piece ceylon cinnamon stick, 2-inch stick; 1 tsp black mustard seeds, ground into a fine paste with water; 1 medium red onion, thinly sliced; 2 piece green chilies, slit lengthwise; 1.5 tbsp apple vinegar; 1 tbsp coconut sugar, or palm sugar

Golden fried eggplant slices simmered with roasted spices, cinnamon, green chilies, and coconut sugar in a tangy vinegar broth.

Prep: 20 min
Cook: 25 min
Total: 45 min

AI-generated illustration of Sri Lankan Braised Cinnamon Eggplant Curry

AI illustration

Technique to learn

Shallow Fry and Glaze Braise

Pre-frying vegetables to brown edges before briefly stewing them in a concentrated sweet and sour spiced reduction.

Instructions

Step 1: Toss eggplant wedges with 0.5 teaspoon of ground turmeric and 0.5 teaspoon of salt in a large bowl.
Step 2: Heat 2 tablespoons of coconut oil in a wide skillet over medium-high heat; pan-fry eggplant wedges in batches for 6 to 8 minutes until golden and tender. Transfer to paper towels.

Step 3: Add remaining oil to the skillet along with the cinnamon stick and sliced red onions; cook over medium heat for 4 minutes until onions turn brown.

Step 4: Stir in slit green chilies and the ground mustard seed paste; cook for 1 minute until fragrant.

Step 5: Whisk apple vinegar and coconut sugar with 3 tablespoons of water, then pour into the skillet to form a dark syrup.

Step 6: Add fried eggplant wedges to the bubbling syrup, gently fold to coat, and simmer on low heat for 3 minutes before serving.

Cooking tips

Salting and browning the eggplant thoroughly beforehand prevents it from becoming soggy during the final braise.
Using authentic Ceylon cinnamon adds a delicate, sweet aroma essential to Sri Lankan eggplant dishes.
Original home-cooking adaptation inspired by Sri Lankan; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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