Eggplant — Spiced Sri Lankan-style
Eggplant baked until soft, then folded into a thick, deeply spiced paste of onion, garlic, turmeric, paprika, cumin, and cardamom with coconut oil. These are Aisha’s personal notes — a reminder of a dish she knew by feel. The sauce should taste strong; the eggplant softens everything once it goes in.
-
eggplant, cut into rectangles -
oil, for tossing and cooking -
onion, sliced -
garlic, to taste -
turmeric — to taste -
chilli powder — to taste -
paprika — to taste -
cumin — to taste -
ground cardamom (4–5 pods’ worth) -
coconut oil — to make a thick paste -
sugar and vinegar — to balance, to taste
-
Cut the eggplant into rectangles, toss in oil, and bake at 350°F (175°C) for about 45 minutes until soft and cooked through.
-
In a pan, fry the sliced onion and garlic in oil until well coated and softened. Add the turmeric, chilli powder, paprika, sugar, cumin, and cardamom. Add coconut oil and cook down into a thick, fragrant paste.
-
Taste the paste and add more spices accordingly — it should taste really strong. Balance with sugar and a splash of vinegar to taste.
-
Add the baked eggplant into the paste and mix gently — be careful not to mash it into a competition. The eggplant will absorb the paste and mellow the flavours.
Notes
- These are Aisha’s personal shorthand notes for a dish she made from memory. Season boldly — the spice paste should be intense before the eggplant goes in.
