Sri Lankan Eggplant Pickle (Wambotu Moju \ Batu Moju)

Ingredients:

• Eggplant 500g
• Salt 1tsp (Adjust according to taste)
• Turmeric 1 tsp
• Shallots 250g 
• Green Chillies 50g (Make an incision at the center of each green chilli)
• Chilli Powder: 1tbsp
• Sugar: 2tbsp
• Mustard 2tbsp (Ground)
• Garlic 4 cloves (Ground to a smooth paste)
• Ginger 1/2 inch piece (Ground to a smooth paste)
• Vinegar 5tbsp
• Oil for frying 500ml

Directions:

1) Cut the eggplant into thin batons of 2-inch length (More like french fries).
2) Put the eggplant into a bowl add turmeric and salt and mix well.
3) Heat the oil in a saucepan and deep fry the eggplant batons until it takes a dark amber colour and crispy in texture.
4) In the meantime in a glass bowl mix the following ingredients to make the paste for the moju and leave aside:Vinegar, Sugar, Chilli Powder, Ginger, Garlic, Mustard.
5) When all the eggplant batons have been fried add the shallots and green chillies to the oil and fry it for 30 seconds (This will get rid of the rawness of the shallots and mild the heat of the green chillies a bit)
6) Finally add the deep fried eggplant batons, shallots and green chillies to the paste prepared in step 4 and mix well.

That is it, you now have a delicious Wambotu Moju! (The taste improves even more over time) Enjoy!