Dish

Brinjal moju

Eggplant Moju

Brinjal moju is made by frying sliced eggplant in oil until it is golden brown. The eggplant is then mixed with a variety of spices, such as turmeric, cumin, and coriander, and cooked until it is tender. The dish is then garnished with fresh herbs and served with rice or bread. Brinjal moju is a popular dish in Sri Lanka and is often served at special occasions and festivals.

Asian cuisine› South Asian cuisine› Sri Lankan cuisine

Side Dish

Origins and history

Brinjal moju has its roots in Sri Lanka and has been a staple dish in the region for centuries. It is believed to have originated with the Tamil people of Sri Lanka, who used eggplant as a staple food.

Dietary considerations

Vegetarian, gluten-free

Variations

There are many variations of brinjal moju, with different regions and families having their own unique recipes. Some variations include adding coconut milk or tamarind to the dish, or using different types of spices.

Presentation and garnishing

Brinjal moju can be presented in a variety of ways, such as in a bowl or on a plate. It is often garnished with fresh herbs or spices to add flavor and color to the dish.