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Thai eggplant and egg curry(Sri Lankan).

Thai eggplant stir-fried curry with Capsicums and eggs.

Gluten-free, Sri Lankan.

 

You might be familiar with the purple variety of the Thai eggplant. There are a few varieties of the same vegetable that can be found mainly in Southeast Asia and Sri Lanka where they are a staple in everyday cooking.

 

If you are not familiar with the vegetable, the cleaning of it can be a bit tricky as it needs to be smashed and deseeded but if you do try making this Thai eggplant curry(Sri Lankan), it will definitely bring variety to your usual meals.

 

This recipe is an Original from my mom, not being a fan of the following vegetable, I’m a total convert now and love the combination of eggs and eggplants mixed with spices.

Let the kids do the smashing for you, it’s one way to get them involved.

 

How to choose a Thai eggplant.

Choosing eggplants took a little getting used to, it’s easy to pick mature ones and the only way to find out as per my mom is by touch, they have to be hard when pressed.

keep in mind the larger ones are usually mature (every eggplant that I picked were hard to the touch and bigger than Limes!).

 

If you pick mature eggplants.

So I if you are like me, chances are you’ll end up buying two or three matured ones, the solution is to boil the eggplants for a few minutes until they are tender.

(the boiling takes place after the cleaning of the eggplant).

Thank you note to my readers.

 

Thai eggplant curry(Sri Lankan).

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

4 tablespoons of oil

1 Large Onion

500g Thai eggplant

1 beaten egg

1 Tomato

2 Capsicums or green chillies (cut length wise )

1 Tablespoon Chilli Flakes

1/2 Half a teaspoon Turmeric

Salt to taste

1 tablespoon Maldive fish(optional)

Directions 

 

Cleaning the eggplants

Place them in a bag and gently smash them,

once they are open, keep the eggplants submerged in water or they turn brown.

While they are submerged, take out the seeds and cut them into halves.

 

Cooking

Once they’re cleaned, keep them submerged in water until you are ready to cook them.

Set a pan on medium heat, pour the oil, add Onions then the sliced Capsicums, make sure you cut them lengthwise.

Cook for a few minutes until they become soft. this will take 3-4 minutes.

Mix in the chopped tomatoes and cook for a few minutes until all ingredients are combined.

 

Sprinkle salt and chilli flakes over this mixture and then pour in the beaten egg.

 

Now gently stir the egg into the mixture. you are basically scrambling the egg while mixing in all the ingredients that were added to it before.

 

Squeeze and strain the cleaned eggplants, Mix it to the cooking egg, Onion and Capsicum mixture, cook until all ingredients are well incorporated.

 

If you find the eggplants are still not soft after more than five minutes of cooking, add half a cup of water and cook until the water evaporates and leaves the eggplant and capsicums are soft.

Make sure to taste for salt and add more chilli, Maldive fish if you need it.

Made this recipe?

Please don’t forget to rate the recipe on the recipe card so other readers find it helpful and show me your recipe by tagging me #islandsmile178 on Instagram.

THAI EGGPLANT AND EGG CURRY(SRI LANKAN)

THAI EGGPLANT STIR-FRIED CURRY WITH CAPSICUMS AND EGGS. GLUTEN-FREE, SRI LANKAN.

Ingredients mentioned below use standard measuring cups and spoons.

4 tablespoons of oil

1 Large Onion sliced

500g Thai eggplant

1 beaten egg

1 Tomato sliced

2 Capsicums or green chillies (cut length wise )

1 Tablespoon Chilli Flakes

1/2 Half a teaspoon Turmeric

Salt to taste

1 tablespoon Maldive fish(optional)

Cleaning the eggplants

Place them in a bag and gently smash them,

once they are open, keep the eggplants submerged in water or they turn brown.

While they are submerged, take out the seeds and cut them into halves.

Cooking

Once they’re cleaned, keep them submerged in water until you are ready to cook them.

Set a pan on medium heat, pour the oil, add Onions then the sliced Capsicums, make sure you cut them lengthwise. cook for a few minutes until they become soft. this will take 3-4 minutes.

Mix in the chopped tomatoes and cook for a few minutes until all ingredients are combined.

Sprinkle salt and chilli flakes over this mixture and then pour in the beaten egg.

Now gently stir the egg into the mixture. you are basically scrambling the egg while mixing in all the ingredients that were added to it before.

Squeeze and strain the cleaned eggplants, Mix it to the cooking egg, Onion and Capsicum mixture, cook until all ingredients are well incorporated.

If you find the eggplants are still not soft after more than five minutes of cooking, add half a cup of water and cook until the water evaporates and leaves the eggplant and capsicums are soft. make sure to taste for salt and add more chilli, Maldive fish if you need.

HOW TO CHOOSE A THAI EGGPLANT.

Choosing eggplants took a little getting used to, it’s easy to pick mature ones and the only way to find out as per my mom is by touch, they have to be hard when pressed. keep in mind the larger ones are usually mature (every eggplant that I picked were hard to the touch and bigger than Limes!).

IF YOU PICK MATURE EGGPLANTS.

So I if you are like me, chances are you’ll end up buying two or three matured ones, the solution is to boil the eggplants for a few minute until they are tender. (the boiling takes place after the cleaning of the eggplant).

Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
It’s free and on the blog, for you to try anytime.

All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate if you only share the link rather than the full recipe. 

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