Eggplant Moju (Brinjal Moju)
Serve with (Rice+ papadums + two other curries)
INGREDIENTS:
| 450 g | eggplant |
| 100 g | green pepper |
| 150 g | shallots |
| 2 | garlic |
| 3 | ginger |
| 250 ml | oil |
| 50 ml | vinegar |
| 1 tsp | salt |
| 1/2 tsp | turmeric |
| 1 tsp | ground mustard seeds |
| 1 tsp | sugar |
METHOD:
- Slice the eggplant and green pepper length ways, clean the shallots, crush the garlic and shred the ginger.
- Heat the oil and fry eggplant slice until browned. Remove, drain and set on one side. In the same oil lightly fry the green pepper and shallots and when soft, drain ans set on one side.
- Pour off most of the oil and add garlic, ginger, vinegar, salt, turmeric and mustard to the pan and cook for 2-3 minutes. Add eggplant slices, green pepper and shallots and cook for a further 5 minutes. Just prior to serving stir in the sugar.
Recipe Credits: MY MUM
