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Spiced Fried Aubergine   Veg  HT  ACC  Sri Lankan  25mins plus standing

Sri Lankan Name: Brinjal Sambol

Serves 4-6     Hot Vegetarian Vegan Vegetables Spices Accompaniment Curry   Gluten Wheat Dairy Free Eggless   Sri Lanka Ceylon Ceylonese Asia Asian

450g/1lb Aubergine (Eggplant),
2 teasp Ground Turmeric
240ml/8fl.oz. Peanut Oil
2 Red Chillies, deseeded and finely chopped
225g/8oz Onion, halved and finely sliced
4 tbsp Coconut Cream
1 teasp Lime Juice


1. Halve the aubergine lengthways, cut into 1cm/ inch slices then sprinkle with salt and leave to drain in a colander.

2. Dry the aubergine slices on kitchen paper then sprinkle with turmeric.

3. Heat the oil in a large frying pan and fry the aubergine slices for 2-3 minutes on each side until brown all over. You may have to do this in batches. Drain on kitchen paper.

4. Place the chillies, onion, coconut cream and lime juice in a large serving bowl then add the fried aubergine and toss to coat. Serve immediately as an accompaniment to curries.


More Vegetable Accompaniment  Recipes  |   What's in Season  |  Growing Vegetables



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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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