Sri Lankan Eggplant Moju (Brinjal – Pickled Eggplant) Recipe

(Total Approx. time: 30 minutes)


INGREDIENTS (For 4-6 people)

  • 1 egg plant
  • 1/2 onion
  • 2-3 garlic cloves
  • 2 pieces of cut ginger
  • 2-3 tsp mustard powder
  • 1/4 cup vinegar
  • 2-3 green chillies
  • 2-3 tsp sugar
  • 1-2 tsp salt
  • 1 piece of pandan leaf (rumpe)
  • 3-4 curry leaves
  • 1/4 tsp turmeric powder
  • 1 cup of coconut oil



* Wash and dry egg plant. Cut into small wedge sizes, dry with paper towel

* Cut onion into thin slices, cut garlic cloves and ginger



  1. Deep fry eggplant pieces in coconut oil until light brown.
  2. In a separate pan, heat 1 tbs of oil on medium-high heat, add onions, garlic, ginger, chillies, curry leaves, sugar, salt and all powders until onions and garlic turn golden brown.
  3. Add eggplant pieces and vinegar, mix well and bring to boil.
  4. After boiling for a few minutes, turn heat off and let it cool.
  5. Serve with rice or roti or store in a glass bottle.



This keeps well in the fridge for 1-2 months.



Fish can be cooked in this method too.