Sri Lankan Eggplant Curry

by Ed Halmagyi


  • 1 large eggplant, diced
  • 1 Tbsp fine salt
  • ½ cup vegetable oil
  • 2 cinnamon sticks, crumbled
  • 4 cardamom pods, crushed
  • 6 cloves
  • 2 brown onions, sliced
  • 2 sticks celery, sliced
  • 8 cloves garlic, minced
  • 1 Tbsp ground turmeric
  • 500ml chicken stock
  • 250ml coconut cream
  • salt flakes and freshly-milled black pepper
  • 2 Tbsp lime juice
  • rice, mint, pickle and yoghurt, to serve


1 Toss the eggplant in fine salt, and place in a colander. Stand for 45 minutes then rinse and pat dry. Fry in batches in half the oil in a saucepan over a high heat. Set aside.
2 Fry the spices in the remaining oil for 2 minutes, until aromatic, then add the onions, celery and garlic and cook for 5 minutes, until softened. Mix in the turmeric, cook briefly, then pour in the stock and coconut cream.
3 Once simmering, add the eggplant and cook for 10 minutes. Season with salt and pepper, then add the lime juice and serve with rice, mint, pickle and yoghurt.

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