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Wambatu Moju (Sri Lankan Eggplant Pickle)

Sri Lankan · Side · Easy

Wambatu Moju (Sri Lankan Eggplant Pickle)

Total
45 min
Prep
20 min
Serves
6
Calories
150
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Fried eggplant catches a sweet vinegar glaze with mustard and green chili, giving Sri Lankan rice plates a sharp, glossy accent.

The eggplant is fried before it meets the vinegar in Wambatu Moju (Sri Lankan Eggplant Pickle). That step keeps the pieces distinct while their porous centers soak up the tangy dressing. Small shallots add a gentle crunch against the silky flesh.

Cut even batons and fry in batches so the oil stays hot. Although it is called a pickle, this quick home version belongs in the refrigerator and is served as a small side rather than a main course.

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Method

  1. Toss the eggplant with turmeric and salt. Heat the vegetable oil in a deep saucepan to 350°F (175°C). Fry the eggplant in 3 batches for each until golden and tender; drain well on a rack.

  2. Carefully fry the shallots and green chili in the same oil for until blistered but still firm. Lift out and drain with the eggplant.

  3. In a clean skillet, combine vinegar, sugar, ground mustard seeds, garlic and ginger. Simmer over medium-low heat for until the sugar dissolves and the garlic loses its raw smell.

  4. Fold in the fried vegetables and simmer for , turning gently, until coated in the glossy dressing. Let the mixture cool before serving.

Forkue tips

  • Nutrition allows for about 1/4 cup frying oil retained in the whole batch. Hot oil and thorough draining keep the eggplant rich without leaving a pool beneath it.

Storing and reheating

Refrigerate in a clean covered container for up to 4 days. Serve cool or bring just the portion you need to room temperature; reheating softens the shallots.

Kitchen gear

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Nutrition per serving, estimated

150Calories
2gProtein
15gCarbs
10gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Wambatu Moju (Sri Lankan Eggplant Pickle): FAQ

Can I roast the eggplant?

Yes, toss it with a measured coating of oil and roast until deeply golden. It will be less silky than fried eggplant but still takes the dressing well.

Can I store it in the pantry?

No, this is a refrigerated quick pickle. It has not been formulated or processed for shelf-stable storage.

How do I store and reheat Wambatu Moju (Sri Lankan Eggplant Pickle)?

Refrigerate in a clean covered container for up to 4 days. Serve cool or bring just the portion you need to room temperature; reheating softens the shallots.

How long does Wambatu Moju (Sri Lankan Eggplant Pickle) take?

About 45 min in total: 20 min prep and 25 min cooking.

What do I need to make Wambatu Moju (Sri Lankan Eggplant Pickle)?

The key ingredients are eggplant, shallots, green chili, white vinegar, mustard seeds and turmeric, plus pantry basics.

Any tips for Wambatu Moju (Sri Lankan Eggplant Pickle)?

Nutrition allows for about 1/4 cup frying oil retained in the whole batch. Hot oil and thorough draining keep the eggplant rich without leaving a pool beneath it.

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