Tempered Eggplant Recipe

(thibattu beduma)

RECIPES OF SRI LANKA

Thibattu are tiny round eggplants (aubergine) which may be substituted with pea eggplants.

Ingredients :

500 g

250 ml

150 g

5 cm

1 sprig

2.5 cm

1/2 tsp

1/2 tsp

4 tbsp

1/2 tsp

3 tbsp

-

Thibattu, or pea eggplants

Oil

Red Onions, sliced

Screwpine leaf ( pandanus leaf )

Curry leaf

Cinnamon stick

Green chilies, sliced

Ground Maldive fish

Coconut milk

Red chili flakes

Lime juice

Salt to taste

Method :

• Wash the thibattu eggplants and crush them with a spoon. Fry in the hot oil until they lose their firmness.

• Heat 2 tablespoons of oil then add onions, pandanus leaf, curry leaves, cinnamon and green chilies and saute until the onions are golden brown.

• Add the Maldive fish, coconut milk, chili flakes and salt and cook over medium heat for 5 minutes.

• Add the thibattu eggplants and lime juice and season to taste.

• Serve hot as an accompaniment to other dishes.

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