Sri Lankan Style Baked Eggplant Curry
- Sevani Pinto
- 17 minutes ago
- 2 min read
Batu moju (eggplant moju) is one of Sri Lanka’s most loved dishes. It’s a must at special occasions and family gatherings, and honestly, it’s hard to find anyone who doesn’t enjoy it. That sweet, tangy, deeply spiced flavor is unforgettable.
In this recipe we decided to bake the eggplant instead of deep frying it. It’s healthier, less oily. In my opinion it might even surpass the original batu moju. If you love batu moju but don’t love deep frying, then this baked eggplant curry is definitely for you.
So let's get cooking!
Ingredients :
For baking the eggplant
400g eggplant
Olive oil
Turmeric
Salt
For the Spice Mix
1 tsp coriander powder
1 tsp cumin powder
1 tsp chili powder
1 tsp salt
1/4 tsp mustard powder
1/4 tsp turmeric
1/2 tsp vinegar
For the tempering
2–3 tbsp oil
1/4 tsp mustard seeds
3 garlic cloves, sliced
8–10 curry leaves
2-inch cinnamon stick
1/4 cup diced onions
1 cup coconut milk
2 dates
For garnishing (optional)
Fresh red chilies
Directions:
Preheat oven to 400°F.
Split the eggplant in half lengthwise. Make shallow crosshatch cuts on the flesh side.
Drizzle with olive oil, sprinkle salt and turmeric, and gently rub it in.
Bake for 35–40 minutes until soft and tender.
While the eggplant bakes, prepare the curry. Heat oil in a pan. Add mustard seeds and let them pop.
Add garlic, curry leaves, cinnamon, and onions. Sauté until fragrant and slightly softened.
Add the spice mix and stir well to combine.
Pour in the coconut milk and add the dates. Simmer for 2–3 minutes until slightly thickened and the spices are well blended.
Pour half of the curry over the baked eggplant and return to the oven for 2 minutes so it absorbs the flavor.
Remove from the oven and pour the remaining curry over the top. Garnish with fresh red chilies before serving.
You can serve this baked eggplant curry with some warm rice or roti for a complete and satisfying meal. Enjoy!
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