Wambatu Moju (Sri Lankan Sweet and Sour Eggplant Pickle)
Local name: වම්බටු මොජු
In short: Fried eggplant batons tossed with onion, green chili, ginger, mustard seed and vinegar into a sweet, sour and spicy relish for rice and curry. It takes about 50 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 25 min
- Resting
- 2 h
- Total
- 50 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 210 kcal
Wambatu moju is a pickle-like relish that appears at Sri Lankan festive meals and with the baked rice parcels known as lamprais. Strips of eggplant are fried until golden and creamy inside, then tossed in a hot, sweet and sour mixture of vinegar, sugar, crushed mustard seeds, onion and green chili. It tastes best after a few hours of standing, and it keeps well in the fridge, so it is a good make-ahead side.
Instructions
- Toss the eggplant with the turmeric and salt and leave for 10 minutes. Pat the pieces dry with paper towels.
- Heat the oil in a deep pan to 180°C (350°F). Fry the eggplant in 3 or 4 batches for 3 to 4 minutes until golden, then drain on paper towels.
- Pour off all but 1 tablespoon of oil from the pan. Cook the onions, green chilies, garlic and ginger over medium heat for 2 minutes until just softened.
- Add the crushed mustard seeds, chili flakes, vinegar, sugar, salt and water. Simmer for 3 to 4 minutes until slightly syrupy.
- Fold the fried eggplant into the sauce and toss for 1 minute so every piece is coated.
- Cool to room temperature, then rest for at least 2 hours, or overnight in the fridge, so the flavors blend. Serve at room temperature.
Tips
- To use less oil, brush the eggplant batons with oil and bake them at 220°C (425°F) for 20 minutes, turning once. They will be less creamy but still good.
- Crush the mustard seeds only lightly. If they are ground too fine the moju turns bitter.
Questions and answers
How long does wambatu moju keep?
It keeps up to 1 week in a clean jar in the fridge, and the flavor improves for the first few days. Bring it to room temperature before serving.
Is moju spicy?
It is moderately hot with a strong sweet-sour taste. Use fewer green chilies and skip the chili flakes for a milder version.
What do you serve wambatu moju with?
Rice and curry, lamprais, string hoppers and bread. It is also good with grilled fish or chicken as a tangy relish.
How long does it take to make Wambatu Moju (Sri Lankan Sweet and Sour Eggplant Pickle)?
About 50 min in total: 25 min of preparation and 25 min of cooking.
How many calories are in Wambatu Moju (Sri Lankan Sweet and Sour Eggplant Pickle)?
About 210 kcal per serving, with 2 g of protein, 18 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 210 kcal |
|---|---|
| Protein | 2 g |
| Carbohydrates | 18 g |
| Fat | 15 g |
| Fiber | 5 g |
| Sugar | 12 g |
| Sodium | 500 mg |
Estimated values, calculated from the ingredients.
