Tajik-style Eggplant Moju

Ingredients

In Tajik-style Eggplant Moju, we adapt the Sri Lankan Brinjal Moju to the flavors and ingredients commonly found in Tajik cuisine. While the original dish uses Sri Lankan spices and flavors, the Tajik version incorporates spices such as cumin, coriander, and paprika, which are commonly used in Tajik cuisine. Additionally, the Tajik-style Eggplant Moju includes vinegar and garlic, which give the dish its tangy and aromatic profile. We alse have the original recipe for Brinjal moju, so you can check it out.

• 2 large eggplants, sliced into rounds 2 large eggplants, sliced into rounds
• 3 tablespoons vegetable oil 3 tablespoons vegetable oil
• 2 onions, thinly sliced 2 onions, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 2 tablespoons white vinegar 2 tablespoons white vinegar
• 1 tablespoon honey 1 tablespoon honey
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 22g, 12g
• Protein: 2g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the sliced onions and minced garlic to the pan and sauté until golden brown.
3. 3.
   Add the ground cumin, ground coriander, and paprika to the pan and cook for an additional minute.
4. 4.
   Add the sliced eggplants to the pan and cook until they are golden brown and tender.
5. 5.
   In a small bowl, mix together the white vinegar and honey. Pour the mixture over the cooked eggplants and stir well to coat.
6. 6.
   Season with salt to taste and cook for another 2-3 minutes.
7. 7.
   Remove from heat and garnish with fresh cilantro.
8. 8.
   Serve Tajik-style Eggplant Moju as a side dish or as a main course with steamed rice or bread.

Treat your ingredients with care...

• Eggplants — Choose firm and shiny eggplants with smooth skin. To reduce bitterness, sprinkle salt on the sliced eggplants and let them sit for 10 minutes before cooking.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes or chopped fresh chili peppers.
• Adjust the sweetness and tanginess of the dish by adding more or less honey and vinegar according to your taste preference.
• Allow the eggplants to marinate in the vinegar mixture for a few hours before cooking for enhanced flavor.

Serving advice

Tajik-style Eggplant Moju can be served as a side dish alongside Tajik pilaf or as a main course with steamed rice or Tajik bread. It pairs well with yogurt or a fresh cucumber and tomato salad.

Presentation advice

Arrange the golden brown eggplant slices on a serving platter and garnish with fresh cilantro leaves for a vibrant and appetizing presentation. Serve with a sprinkle of paprika for an added touch of color.